Andrew's Protein-Packed Vegan Chili

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

I made this for my fiance to take to work by combining three of my chili loves: stout, beans, and cocoa powder!

Ingredients Nutrition

Directions

  1. Heat olive oil in a VERY large stockpot.
  2. Add onion and sweat down thoroughly.
  3. Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
  4. Add spices and stir until fragrant.
  5. Pour in beer, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
  6. Add cocoa powder and stir.
  7. Let simmer on low heat 45 minutes.
  8. Add quinoa, stir and simmer 20 minutes, adding water if required.
  9. Add beans along with their liquid, stir and simmer at least 15 minutes before serving.
Most Helpful

4 5

I made this as is, but with one IMPORTANT substitution; I just thought those who are Vegan might want to substitute the Guinness for some other type of beer, Guinness is NOT vegan. It is filtered through issingglass (fish eyes). For people who are not vegetarian or vegan, it may not matter, but for those of us who are, its easy to sub. a different beer in its place because the flavour combination is lovely, I used a Russian Imperial Stout from my local Brewery, Propeller. Try your own local beer and it will give your chilli that personal touch!

5 5

I reserve the fifth star for a best in class recipe, and this a vegetarian's chili Nirvana. I used a chocolate stout, added more cocoa, 1-2 T honey, and salt. Your recipe as it stands is fabulous, I only needed to tweak the seasoning level to personal likes.

5 5

This was delicious! Due to being short on time, I cut simmering time down to 20 before adding the quinoa. Turned out more than fine. I used Oakshire's Espresso Stout (vegan friendly and yummy). I left out the cubanelle pepper and cut the cayenne down to 1/2 teaspoon because I have youngin's in the house. Thanks for sharing this recipe. I will make this again and again!