Vegetarian IPA Chili.

An IPA is a type of bitter, hoppy-style beer. It takes the flavors of this chili to a whole new level! This is a Saturday recipe because it goes well with beer…and because it takes forever. To make up for the lack of meat, there are a zillion veggies filling the pot. I used what I had, which is what you should do too! You’ll need about 6 c of vegetables total. My carnivorous husband and kid happily added some cooked ground beef to their chili. Serve it with noodles and toppings to make a pot stretch!


1 medium red onion, diced

2 cloves garlic, smashed and minced

1 yellow bell pepper, seeded and diced

1 orange bell pepper, seeded and diced

1 red bell pepper, seeded and diced

4 carrots, quartered longways and sliced

4 stalks celery, halved longways and sliced

1 large zucchini, cubed into 1/4″ pieces

Chili seasoning*

1 10-oz can diced tomatoes with green chiles

1 15-oz can tomato sauce

2 15.5-oz cans chili beans

2 15.5-oz cans black beans

1 12-oz IPA or other type of beer

1/8 c unsweetened dark chocolate cocoa powder (or regular cocoa powder)

1 tbsp soy sauce

2 tbsp cornmeal

2 tbsp vegetable oil

Sea salt

Optional: lightly-seasoned cooked ground beef

*Chili seasoning:

  • 4 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp granulated garlic
  • 1 tsp oregano
  • 1/4 tsp cayenne (more or less to taste)
  • 1 tsp black pepper
  • 2 tsp brown sugar

Mix together in a small bowl or jar. Set aside until ready to use.


In a large Dutch oven, heat vegetable oil over high heat until shimmering. Add onion and a dash of salt and cook, stirring frequently, until onions are starting to caramelize, about 7 minutes. Add garlic and stir for 30 seconds. Stir in peppers, carrots, celery, and zucchini and 1 tsp salt. Cook until vegetables start to soften and sweat, about 5 minutes, stirring every minute or so. Sprinkle chili seasoning over vegetables and toss to coat. Pour in tomatoes, tomato sauce, beans, and beer, stirring gently until well-combined. Stir in cocoa powder, soy sauce, cornmeal, and 1/2 tbsp salt. Bring to a strong simmer for 1 minute and then reduce heat to low for 1 hour, stirring frequently. Taste; adjust seasoning if needed. Serve hot. When reheating, add more beer to thin out the chili broth.


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