This chili is packed with healthy fiber and protein to keep you filled up for hours.
Does anyone else feel the need to whip up a batch of chili on a Wednesday? I mainly feel the need during football season. It’s one of the one-pot meals you can make and let simmer on the stovetop all day long. My family comes and grabs a bowl whenever the need strikes them. Because it’s vegan and gluten-free (remember to use GF beer) everyone in my family can eat it. My daughters and husband always eat chili, regardless of the pasta, with tortilla chips for an extra crunchy texture.
Plus, today’s real feel temp was 1 degree when we ran and this chili was exactly what we needed to warm our bones on this chilly winter day. Leftovers can be stored in the fridge all week and just get better with time. This is also a perfect option for Meatless Monday – which coincidentally will be our dinner tonight too!
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Spicy Vegan Beer and Bean Chili with Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This robust vegan chili gets a depth of flavor from dark beer and smoky spices, creating a satisfying warmth. The addition of pasta makes it a uniquely hearty and comforting one-pot dinner.
Ingredients
- Olive oil
- 2 yellow onions (diced)
- 2 carrots (diced)
- 1 red pepper (diced)
- 1 jalapeno (diced)
- 2 tablespoons (30ml) of chili powder
- 2 teaspoon (10ml) of ground cumin
- 2 teaspoons (10ml) of smoked paprika
- 1/2 teaspoon (2.5ml) of salt
- 2 tablespoons (30ml) of tomato paste
- 1 15 ounce (425g) can of tomato sauce
- 1 cup (237ml) of beer (use gluten free if necessary)
- 4 cups (946ml) of vegetable broth
- 3 cups (710ml) of pasta (smaller variety)
- 3 cups (710ml) of beans
- 1/4 cup (59ml) of nutritional yeast
- 1 tablespoon (15ml) of maple syrup
- 1 tablespoon (15ml) of apple cider vinegar (the original recipe calls for lime juice)
Instructions
- Drizzle olive oil into the bottom of a large Dutch oven or stock pot. Once hot, add the onions and cook until softened and browned.
- Add the carrots, peppers, and jalapeños to cook. After 3-4 minutes, add all of the spices (chili powder, cumin, smoked paprika, and salt) and stir to coat the vegetables. Cook the spices briefly to remove the raw flavor.
- Add the tomato paste, tomato sauce, beer, and vegetable broth. Bring to a simmer, stirring often.
- Cook the pasta separately in salted water according to package directions, then drain and add the pasta to the pot.
- Add the beans, nutritional yeast, maple syrup, and apple cider vinegar. Stir well and serve, topped with jalapeños and cilantro (optional).
Notes
Use gluten-free beer to keep the dish gluten-free. Leftovers can be stored in the fridge for up to a week and the flavors will continue to develop. Serve with tortilla chips for added crunch. This dish is perfect for a cozy winter meal or a game day gathering.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 780 mg
- Fat: 8 grams
- Carbohydrates: 58 grams
- Fiber: 14 grams
- Protein: 12 grams
- Cholesterol: 0 mg
Frequently Asked Questions
What type of beer should I use for the Vegan Skillet Beer Chili Mac?
You should use gluten-free beer to keep the dish vegan and gluten-free, as specified in the recipe.
Can I add more vegetables to the chili without changing the flavor significantly?
Yes, you can add vegetables like bell peppers or zucchini; just make sure to adjust the cooking time accordingly to ensure they are tender.
What is the best way to serve the chili mac with tortilla chips?
You can serve the chili mac in bowls and top it with crushed tortilla chips for added crunch, or provide them on the side for dipping.
Where’s the rest of the recipe after step 1?! Sounds SO good, please update!
Thanks for letting us know! The recipe has been updated. Happy cooking!