Veggie and Beer Chili

Vegetarian chili made with Country Boy Brewing's Jalapeño Smoked Porter.

Written by

I will start this recipe by saying normally I would use ground beef when making chili…So if you like wherever the recipe calls for TVP you can substitute ground beef.

Servings: A lot, which is good because chili is better as leftovers.

Ingredients:

16 oz Country Boy Jalapeño Smoked Porter (or equivalent – as if there IS one!)

32 oz. Mushroom stock (Pacific brand is the best if you want to buy it premade)

1 cup TVP (textured vegetable protein) or 1.5 pounds ground beef, browned

3 cans fire roasted tomatoes, diced

1 14oz can tomato paste

5 cups cooked beans (or 3 cans beans. I used black, pinto and garbanzo beans)

1 large onion, diced

1 large carrot, diced

1 red pepper, diced

1 ear of corn, diced

½ bag of frozen lima beans

3 cloves garlic, minced

2 oz Tabasco

5 dried ancho chilies

5 Tablespoons cumin

5 Tablespoons paprika

2 Tablespoons cayenne pepper

3 Tablespoons coriander

2 teaspoons liquid smoke (don’t be all judgy, liquid smoke can be an awesome addition especially in vegetarian dished. If you really want, there are recipes to make you own, however I just buy it. )

2 Tablespoons peanut butter

Salt and pepper to taste

Oil for sautéing

Directions:

In a dutch oven or large stock pot sauté onions, carrot, red pepper and garlic.

Reconstitute your TVP according to direction on the bag (normally 2cups of Hot water for 1 cup TVP, if you like things spicy add some hot sauce to the water)

Add beans, diced tomatoes, and tomato paste.

Stir in all the spices and hot sauce. The ancho chilies will be large. Don’t worry about this, after the chile if finished you will remove them.

Pour in mushroom stock and beer.

Add TVP, corn, and lima beans.

Cook on low just at a simmer for 2 hours. The longer this cooks the better it tastes.

Stir in peanut butter

Salt and pepper to taste. Adjust any other seasonings as needed. (Paprika=sweeter. Cumin=earthy flavor. Caynne=spicy.

Fish out the ancho chilies.

Eat. With a beer.

Summary
Recipe Name
Veggie and Beer Chili
Published On
Average Rating
5 Based on 1 Review(s)
Damaris Phillips
Damaris Phillips, 32 (Louisville, Ky.), a Southern spitfire and contestant on Season 9 of Food Network Star, Damaris graduated from Jefferson Community and Technical College with a degree in Culinary Arts and now teaches at the same school inspiring up-and-coming chefs to follow their dreams. Before returning to teach, Damaris took on various restaurant and baking jobs, working in the front and back of house. One of five kids, Damaris learned to cook at an early age and was responsible for cooking one night a week for her large family. Damaris uses her wit and love of the south to modernize traditional southern dishes with updated flavor profiles and a focus on regional and seasonal cuisine.

Episode 32: Live Once More from Boombozz Taphouse

The fellas are podcasting live once again from Boombozz Taphouse in the Highlands (even though Wurth called it Boombozz in […]

Highlands Beer Festival – Spring 2014

It’s time once more for our favorite biannual craft beer festival in the Highlands.

My shoes are filled with Volga mud: (3) Beer hunters lurking nearby.

A travelogue in three parts. March 31: (1) A tale of a fateful trip. April 7: (2) The future is […]

Great Flood First Impressions (hint, they’re good)

Great Flood Brewing Company - Opening Feb. 2014

It finally happened folks.  Great Flood Brewing is officially open and pouring some damn good brews.  I’ve been down there […]

Ye Olde Mash-Up

Science strikes again!  For no particular reason, let’s talk about mashing today.  As with many of the topics that show […]

Great Flood Grand Opening Details

I stopped in to Louisville’s newest craft brewery, Great Flood Brewing, this evening, the night before their invite-only soft open, […]