Vegan Skillet Beer Chili Mac

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!

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Robin Runner
• Total Time: 60 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This hearty Vegan Skillet Beer Chili Mac is packed with fiber and protein, featuring a rich blend of spices, gluten-free beer, and pasta for a comforting one-pot meal.

---

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 2 small yellow onions or 1 medium/large yellow onion, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 jalapeno, diced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (12-ounce) bottle of gluten-free beer
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup frozen corn
• 8 ounces gluten-free elbow macaroni
• 1/4 cup chopped fresh cilantro, for garnish
• Tortilla chips, for serving

---

Instructions

1. Heat the olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onions and cook for 5-7 minutes, stirring occasionally, until they are softened and lightly browned.
2. Add the diced carrots, red bell pepper, and jalapeno to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
4. Pour in the gluten-free beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
5. Add the crushed tomatoes, black beans, kidney beans, and corn. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
6. Meanwhile, cook the gluten-free elbow macaroni according to package instructions. Drain and set aside.
7. Stir the cooked macaroni into the chili and cook for an additional 5 minutes to heat through.
8. Serve hot, garnished with chopped cilantro and tortilla chips on the side.

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: 15 minutes
• Cook Time: 45 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

If You Liked This Recipe, You’ll Love These

• Vegan Lemon Pepper Pasta
• Vegan and Gluten Free Carrot Gnocchi
• Vegan Pasta Bolognese