Chocolate Stout Vegetarian Chili

By • December 22, 2012 • 0 Comments


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Author Notes: I have been shaving dark chocolate into my chili for quite some time. It adds a rich dark undertone and depth of flavor. I also quite like the pungent bitter hit from beer in chili. So when I stumbled upon chocolate stout beer I thought it was indeed the perfect double duty magic that would elevate my vegetarian chili to another dimension.
And elevate it does. This is a crowd pleasing chili. Meat eaters included. It is a staple in my house, and my most requested recipe. Top it with fresh avocado and cilantro, a dollop of sour cream and a sprinkle of cheddar cheese. Or just eat it as is, its perfectly suited for that as well.
As an added bonus it is quite easy to make!
Abra Pappa

Serves 10-12

  • 3 tablespoons extra virgin olive oil
  • 1 large white onion, chopped
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 large orange pepper, chopped
  • 1 jalapeño, seeded and choped
  • 8 cloves of garlic, chopped
  • 1 15 oz. can of black beans, drained and rinsed
  • 1 15 oz can of kidney beans, drained and rinsed
  • 1 15 oz can of garbanzo beans, drained and rinsed
  • 3 tablespoons ground cumin
  • 1 tablespoon coriander
  • 1 tablespoon garlic powder
  • 1 teaspoon mexican oregano
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon spanish smoked paprika
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 cup chocolate stout
  • 1 28 oz. can of fire roasted crushed tomatoes
  • 1 28 oz can of fire roasted diced tomatoes
  • 2 chipotle pepper in adobo, chopped
  • 1 tablespoon adobe sauce (from pepper above)
  • fresh chopped cilantro
  • fresh diced avocado
  1. In a large pot on medium high heat saute onions, peppers, and garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy)
  2. Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes
  3. Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
  4. Add the tomatoes, chipolte pepper and adobo sauce, stir.
  5. Partially cover, reduce heat to low, and allow to simmer for an hour. Stirring frequently.
  6. Serve in bowls with chopped fresh cilantro and sliced avocado.

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