Go Back Email Link
–+ servings
Three bean chili in a grey bowl. A pan of cornbread is next to the bowl along with beer caps, sliced jalapenos, and beans.
Print Recipe
5 from 5 votes

3 Bean Chili with Beer

Stove top 3 Bean Chili with Beer is the perfect winter dinner idea. Beer chili is packed with hearty beans, veggies, and flavorful beer.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings
Calories: 282kcal
Author: Angela Lietzke

Equipment

Ingredients

  • 1 onion chopped
  • 1 green bell pepper chopped
  • 1 jalapeño seeds removed and diced (leave seeds in for more spice)
  • 2 cloves garlic minced
  • 3.7 ounce can of chipotle peppers in adobo sauce diced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 12 ounces beer
  • 2 cups vegetable stock
  • 28 ounces Rotel diced tomatoes
  • 1 Tablespoon unsweetened cocoa powder
  • 16 ounce black beans drained and rinsed
  • 16 ounce red kidney beans drained and rinsed
  • 16 ounce pinto beans drained and rinsed
  • 1 Tablespoon lime juice

Instructions

  • Heat olive oil in a Dutch oven. Add the onion, bell pepper, and jalapeno. Cook on medium heat for about 5 minutes until the onions appear translucent and the peppers begin to soften.
  • Add diced chipotle peppers with their sauce, garlic, and spices to the pot. Mix well and cook for one minute on medium heat while stirring.
  • Add beer, stock, Rotel diced tomatoes, cocoa powder, and beans. Bring to a boil then lower heat to simmer.
  • Simmer, stirring occasionally, for at least 30 minutes. Add lime juice before serving.

Notes

  • The best beer for chili will be one that you also enjoy drinking. Darker and sweeter beers compliment spicy chili and enhance the flavors. Try a stout, pilsner, amber ale, IPA, or wheat beer in chili recipes.
  • You can substitute 1 tablespoon of honey if you don't have unsweetened cocoa powder.
  • You can use chicken stock, if you're not making this a vegetarian chili.
  • Fresh lime juice is best. Depending on the size of the lime you will need 1-2 limes tp get 1 tablespoon.

Nutrition

Calories: 282kcal | Carbohydrates: 51g | Protein: 17g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 432mg | Potassium: 963mg | Fiber: 16g | Sugar: 4g | Vitamin A: 541IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 6mg
QR Code linking back to recipe