One of Ballast Point’s brewers, Cody Rice, shared his Vegan Stout Chili Recipe with us and it was out of this world! The best part about the recipe is if you are meat eaters (like ourselves) you can easily substitute ground turkey or any other meat! When we cooked up this dish we served it over some bowtie pasta and added some Fritos to the top for a nice crunch! This dish is extremely easy to make and perfect for those cold nights! Thank you Cody for sharing this recipe with us!
If you have a beer recipe you’ve been dying to share feel free to send it over to firstname.lastname@example.org for your chance to have it featured right here on our website! Be sure to follow us on our social media for some more inspiration and tag us in your culinary beer adventures #humanscookingwithbeer or #beeralien:
- • 2 Tbsp olive oil
- • 1 large white onion, chopped
- • 1 green pepper, diced
- • 4 cloves garlic, minced
- • 2 carrots, chopped
- • 12oz soy chorizo (substitute meat for non-vegetarian)
- • salt and black pepper
- • 1 Tbsp chili powder
- • 2 tsp hot sauce (optional)
- • 16 oz. Ballast Point’s Indra Kunindra
- • 1 28 oz. can diced tomatoes
- • 1 15.5 oz. can kidney beans
- • 1 15.5 oz. can black beans
- Heat the oil in a large pot over medium-high heat.
- Add the onion, garlic, green pepper, carrot, soy chorizo and 1/2 teaspoon each salt and pepper.
- Cook, stirring often, until softened - about 6 to 8 minutes.
- Add the chili powder and hot sauce, stir and cook for another minute.
- Add the beer and cook until reduced by half - about 6 to 8 minutes.
- Add the tomatoes (with their juices), beans (slightly drained), and 1/2 teaspoon each salt and pepper.
- Bring to a simmer while breaking up the tomatoes slightly with a spoon. Cook until thickened - about 25 to 30 minutes.
- Serve with hot sauce, crackers or whatever toppings you prefer. If you're not vegan, cheese is a nice addition.
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