December 16, 2016

Chili is one of those dishes that everyone loves. It’s so hearty and warming.

I’ve had plenty of bowls of chili in my lifetime and I have to say, Ashlee and my uncle still make the best.

In honor of the two best chili makers I’ve ever known, I combined their recipes and made a vegan beer chili to share with you all.

YOU’RE WELCOME.

Before meeting Ashlee, I hadn’t really cooked with beer before. When I tried her chili for the first time, I was blown away. It tasted so similar to my uncle’s chili, but there was something slightly different. I later found out that secret ingredient was beer and I’ve been a fan of cooking with brews ever since!

Our vegan beer chili packs the perfect heat and is perfect for these chilly fall nights. The best thing about this dish is that it can be made in one pot and takes about an hour or so!

For all you meat lovers out there, don’t worry! Our vegan beer chili is still super meaty with TVP and three types of beans. I promise, you will never know the difference!!!

We hope you love this recipe as much as we do! If you make this dish, take a photo and share it on Instagram. Tag us at @eat_figs_not_pigs and hashtag #EatFigsNotPigs. Til next time, guys!!!

Vegan Beer Chili

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

This one put vegan beer chili is quick and savory! Delicious for chilly fall nights.

Author: Ashley

Recipe type: Vegan

Cuisine: American, Vegan

Serves: 4-6 Servings

Ingredients

Chili

• 2 TBS olive oil
• 2 green bell peppers, diced
• 2 small yellow onions, diced
• 4-5 cloves garlic, finely minced
• 2 serrano peppers, finely minced
• 2 'Not Beef' bouillon cubes
• 2 cups favorite pilsner or light beer
• 2 cups boiling water
• 3 cans of beans (we used one kidney, one black, and one white beans)
• 2 cups TVP (textured vegetable protein)
• 1- 28 oz can crushed tomatoes
• 2- 15 oz cans tomato sauce
• 2 TBS soy sauce
• 2 TBS vegan Worcestershire sauce
• ¼ cup chili powder, separated
• Salt and Pepper to taste

Garnishes (optional)

• Jalapenos
• Vegan cheese
• Vegan sour cream
• Onion

Instructions

1. To rehydrate the TVP, place two cups of dry TVP in a large bowl
2. Add boiling water to dry TVP and mix thoroughly. Set Aside for 10-15 minutes
3. Season TVP mixture with soy sauce, Worcestershire sauce, one tablespoon chili powder. Set aside.
4. In a large pot on medium high heat, add oil and sauté onions, peppers and garlic until fragrant, about 8-10 minutes
5. Add beer, tomato sauce, crushed tomatoes, bouillon cubes and remaining chili powder
6. Stirring frequently, bring to a boil
7. Add TVP, cover and simmer for about 40 minutes
8. Taste the chili and add salt and pepper to your preference
9. Add all the beans, cover and simmer and additional 15 minutes
10. Serve with garnishes of your choice and ENJOY!!

Notes

TVP is simply textured vegetable protein. We purchase our from Whole Foods or Sprouts
Usually, we end up using more than ¼ cup of chili powder. Taste the dish periodically and add chili powder to your liking

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