Vegan Skillet Beer Chili Mac
Recipe Type: Main
  • Olive oil
  • 2 yellow onions, mine were small or you can use 1 medium or large – diced
  • 2 carrots, diced
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 2 tablespoons of chili powder
  • 2 teaspoon of ground cumin
  • 2 teaspoons of smoked paprika
  • ½ teaspoon of salt
  • 2 tablespoons of tomato paste
  • 1 15 ounce can of tomato sauce
  • 1 cup of beer, use gluten free if necessary
  • 4 cups of veggie broth
  • 3 cups of pasta (smaller variety)
  • 3 cups of beans (I used black eyed peas and black beans)
  • ¼ cup of nutritional yeast
  • 1 tablespoon of maple syrup
  • 1 tablespoon of apple cider vinegar (the original recipe calls for lime juice)
  1. Drizzle a bit of olive oil into the bottom of large Dutch oven or stock pot for soup. Once hot, add your onions and cook until softened and browned. Add your carrots, peppers and jalapeños to cook. After 3-4 minutes, add all of your spices and coat each of the veggies.
  2. You want to cook your spices to remove the raw flavor from them. Then proceed to add your paste, sauce, beer and broth. Bring that to a simmer, stirring often.
  3. The recipe calls for you to add the pasta to the chili and you can but I don’t like cooking it in my actual meal. I cooked my pasta separately in salted water and then added the drained pasta to the pot. Then add the beans, nutritional yeast, syrup and apple cider vinegar. Stir and serve. I topped with jalapeños and cilantro.
Recipe by Honest Cooking at