Vegetarian Chili with Beer and Chipotle
A hearty, smoky vegetarian chili built on sautéed onions, zucchini, and poblano peppers, enriched with two types of beans and deepened by chipotle in adobo and a lager beer base. The slow simmer mellows the flavors into a complex, warming dish perfect for cooler months or casual entertaining. Topped with sharp cheddar, lime-spiked crema, and fresh cilantro, this version balances heat, acidity, and richness without relying on meat.
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium zucchini, chopped
- 1 medium poblano pepper, choppedbell pepper1:1swap
loses smoky heat
- 4 large clove garlic, minced
- 1 teaspoon coarse salt, divided
- ½ teaspoon ground black pepper, divided
- 1 28-ounce can diced tomatoes
- 1 cup lager beer, or vegetable brothvegetable broth1:1swap
source offers alternative
- 1 14-ounce can kidney beans, drained and rinsed
- 1 14-ounce can black beans, drained and rinsed
- 1 canned chipotle pepper in adobo, rough chopped
- 1 tablespoon chili powder blend
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ cup fresh cilantro, chopped, divided
- 1 cup plain unsweetened sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Heat oil in large heavy saucepan over medium heat.
- 2
Add onions, zucchini, and poblano peppers; saute, stirring occasionally, until onions are translucent and mixture is fragrant, about 5 minutes.
- 3
Stir in garlic, half the salt, and half the black pepper; cook 1 minute.
- 4
Add tomatoes and beer, scraping up any browned bits from pot bottom.
- 5
Stir in both types of beans, chipotle pepper, chili powder, garlic powder, cumin, oregano, remaining salt and black pepper; cook 5 minutes.
- 6
Reduce heat to medium-low, cover, and simmer gently, stirring occasionally, until thickened, about 1 hour.
- 7
Season to taste with salt and stir in half the cilantro.
- 8
Whisk sour cream or yogurt with lime juice in small bowl.
- 9
Divide chili into bowls; top with cheese, crema, and remaining cilantro.
Tips
Simmer uncovered for the final 15-20 minutes if you prefer thicker chili; covered cooking yields a brothier consistency.
Make 1-2 days ahead; flavors deepen and meld as chili sits. Reheat gently over medium-low heat, adding broth if it has thickened too much.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months in freezer-safe container, leaving 1 inch headspace.
Prepare through step 5 and refrigerate up to 2 days before serving. Reheat gently and complete final steps.
Ladle into bowls and top with cheese, crema, and cilantro just before serving. Pairs with cornbread, rice, or tortilla chips.
Common Mistakes
Skip the initial sauté of vegetables; rushed cooking prevents aromatics from developing depth.
Use medium or high heat during simmer; rapid boiling toughens beans and causes uneven thickening.
Substitutions
FAQ
Can I make this without beer?
Yes. Substitute an equal amount of vegetable broth or additional tomato juice. The beer adds subtle malty sweetness and depth; broth results in a cleaner, lighter flavor profile.
How long can I keep chili in the freezer?
Up to 3 months in freezer-safe container. Thaw overnight in refrigerator and reheat gently over medium-low heat. Stir occasionally and add broth if chili has thickened too much.
What if I don't have chipotle in adobo?
Omit it and add 1 teaspoon smoked paprika plus 1/4 teaspoon cayenne to mimic smoky heat. Or substitute 1 fresh jalapeño, minced, for fresh spice without smoke.