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Spicy Vegan Beer and Bean Chili with Pasta

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  • Author: Robin Runner
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. Add the tomato paste, tomato sauce, beer, and vegetable broth. Bring to a simmer, stirring often.
  4. Cook the pasta separately in salted water according to package directions, then drain and add the pasta to the pot.
  5. 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

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Find it online: https://honestcooking.com/vegan-skillet-beer-chili-mac/