Vegetarian Chili

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 35 min
  • Yield: 8 servings
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3 tablespoons extra-virgin olive oil

2 carrots, chopped 

1 red onion, chopped 

1 poblano chile pepper, seeded and chopped

1 yellow bell pepper, chopped 

Kosher salt 

3 cloves garlic, minced 

3 tablespoons chili powder

1 teaspoon ground cumin 

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon 

Freshly ground pepper

1/2 cup lager 

1 28-ounce can whole peeled tomatoes, crushed by hand

1 15-ounce can black beans, drained and rinsed

1 15-ounce can pink beans, drained and rinsed

1/2 cup chopped fresh cilantro


  1. Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper.
  2. Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the cilantro.