nutritional information

Per 1-cup serving:

  • Calories: 192
  • Protein: 8 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 31 g
  • Cholesterol: 0 mg
  • Sodium: 383 mg
  • Fiber: 10 g
  • Sugar: 4 g
Vegan

Black Bean Chili with Dark Ale

Black Bean Chili with Dark Ale

Serves 8

A slightly sweet, dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe.
  • 2 chipotle chiles in adobo sauce, drained and minced
  • 2 Tbs. olive oil
  • 2 Tbs. ground cumin
  • 1 large onion, finely chopped (1 ½ cups)
  • 1 medium red bell pepper, diced (1 cup)
  • 5 cloves garlic, minced (5 tsp.)
  • 2 14-oz. cans black beans, rinsed and drained
  • 24 oz. dark beer, such as New Belgium 1554
  • 1 14-oz. can diced tomatoes
  • 1 cup fresh or frozen corn

Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.

March 2009 p.80

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comments

Made it for dinner tonight and it was spicy and delicious! Such a quick dish to put together but tastes like it's been slow-cooking all day. I'll probably add some bulgur or kasha next time, as it was not as thick as I typically like my chili, but will definitely make it again!

Lauren H - 2014-03-17 01:50:54

Has anyone made this in the crockpot?

Tri4fun - 2012-09-13 18:36:02

This recipe is listed in the gluten-free section, but be aware that most beer has gluten in it. There are a very few gluten-free beers.

Susan - 2011-06-10 19:17:25

Made this recipe last week and loved it! May be our new staple chili recipe. Used Guinness and three chipotle chilis...but increased can of tomatoes (used fire-roasted) to 28oz. To make it thicker (as several other folks commented it was too thin), gave it a few pulses with the immersion blender, which thickened it nicely while still haveing the 'chunkiness' of traditional chili. I think you could also replace one can of the beans with refried beans to thicken.

Emily - 2011-01-30 18:23:42

I just made the recipe as directed using Southern Tier Black Ale and a little over 1 Tbs of Cumin. It was bitter and the cumin was still overpowering so I took anonymous's advice and added an extra can of diced tomatoes and some more black beans.

Patrick - 2011-01-15 23:21:41

I've cooked with beer before even though I can't stand beer I've always liked the dish anyway, except this time. The beer "taste" is overpowering in this dish and if you don't like beer, you won't like this. I used one chipolte without seeds, put in 1 tsp. of cumin and 1 tsp. of a spicy hot mixture I use all the time, along with a tablespoon of mild chili powder and it was a little hot for my taste, but not bad, and if there had been no beer, I might have liked it. I put it over gluten free cornbread. I also added a small can of tomato paste to thicken it up. I might try it again but use tomato juice instead of beer or half as much beer.

Sharon - 2010-05-08 18:05:09

Didn't have any chipotle chiles or tomatoes handy so I increased the cumin, added cayenne pepper, some leftover salsa and ketchup (*gasp) to make up for the smokey and tomato flavor. I also cut up some veggie bacon to placate the omnivores in the house-- it was very delicious!

Kelly - 2010-03-09 20:28:10

Add 1 teaspoon salt, 1 tsp. sugar and reduce the cumin to 1 tsp. Add 1 tbs. tomato paste and 1 can of pinto beans. I served it over macaroni and my family loved it.

kay karim - 2009-11-04 10:44:16

I used Sam Adams Black Lager and it was delicious. I also added about 1/4 tsp cayenne. Don't forget the cornbread!

Ashley - 2009-10-10 19:24:14

I just made something very similar - but I made up my own recipe. Basically very similar to above - less cumin, but added chili powder. Used pink kidney beans and added diced zucchini and summer squash. I also browned some ground turkey first (but you can omit).

Maria - 2009-09-22 13:42:49

I also found that the cumin was a little bit overpowering. I added another can of tomatoes and another can of beans and it tasted great.

Anonymous - 2009-09-20 19:21:56

I wanted to like this dish but it was too bitter - but my partner did not taste bitter at all! Was it my beer? (I used a dark beer from Magic Hat.)

Wren - 2009-09-16 09:44:02

I can't wait to try this recipe. I am always trying to find 'twists' on normal vegetarian recipes. A great new way to make vegetarian chili. Thanks -- natalie, http://www.natlifestyle.com

natalie - 2009-09-15 20:32:17

I normally don't like chili - but this was really good. I used Guinness and it was pretty good. I found the thicker the beer, the less runny the broth. And yes, definitely de-seed the chiles - my boyfriend couldn't eat the first batch because it was so spicy.

Jill - 2009-07-01 22:17:38

This one quickly became one of my husband's favorites. I use jalepeno instead of the chipotle chiles, and add a little cayenne for an extra kick. It's also good if you add kidney beans.

Bridgett - 2009-05-13 19:34:10