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Author Notes: We love chili in our house! When we're in the mood for a vegetarian one this spicy, hearty bean chili hits the spot. Top it with green onions, cheddar cheese and a dollop of sour cream. —BlueKaleRoad
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 jalapenos, sliced in half and seeds removed (or more to taste)
- 2 tablespoons good quality chili powder (I use Penzey's medium spice)
- 1 tablespoon paprika
- 4 teaspoons ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 12 ounce bottle of beer (I use a dark beer, such as Guinness)
- 1 28 ounce can whole tomatoes, chopped and juices reserved
- 1 6 ounce can tomato paste
- 6 15 ounce cans beans (a combination of black, pinto and kidney), drained and rinsed
- Chopped green onions for serving
- Sour cream for serving
- Shredded cheddar cheese for serving
- In a large soup pot, heat the oil over medium heat. Add the onions and garlic and sauté until soft. Add the jalapenos, chili powder, cumin, cocoa powder, pepper and salt. Stir until fragrant, about 1 minute.
- Pour in the beer, and add the tomatoes, the juices, tomato paste and beans. Stir and cook until it just starts to bubble. Partially cover the pot, lower heat to very low and let simmer for about an hour.
- Stir a few times to make sure it does not stick to the bottom. If you prefer the chili to be thicker, uncover for the last 10 minutes or so.
- Serve with green onions, sour cream, cheese or other favorite garnishes.
- This recipe was entered in the contest for Your Best Chili
No Laffy Matter
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