Total Time
Prep 5 mins
Cook 50 mins

Yes, I am adding YET ANOTHER veg chili to this site! I can't help myself; this recipe has become our favorite go-to chili recipe, and it has a few touches that make it stand out from the rest IMHO. If your family would prefer meat in their chili, I have had success subbing 1/2 lb ground meat in for one of the cans of beans. But do try it'll be amazed at how hearty and filling it is! Feel free to sub the bean types for what you have on hand--I always do! As the title suggests, this is from Cooking Light, September 2008.

Ingredients Nutrition


  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers to pan; sauté 10 minutes or until vegetables are tender.
  2. Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits.
  3. Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt.
  4. Sprinkle each serving with cheese.
Most Helpful

4 5

This is very good chili. I made it yesterday and it's even better the next day. That being said I think my personal preference is for a stronger tomato flavor in my chili but that in no way takes away from this recipe. I loved the bean mixture. Made for ZWT8 U.S. Southwest/ TexMex

5 5

Made for DS, and I . I did half the red pepper, and leave out the salt. I also used Heinakein beer, worried at first about the beer, but it did enhance the flavor , and we enjoyed very much. Made for Best of 2011.

5 5

Wow, I'm so impressed! This veggie chili is so delicious. I have never used chickpeas in a chili and wasn't sure if I'd like them in there. They are a great addition! I especially LOVE the hint of heat from the chipotles in adobo. I also really loved the addition of beer (which I was wary about, too). It just gave the chili a deeper dimension...another flavor layer. I skipped the cheese, which made this a great vegan chili. Thank you so much for posting. This will be a fave.