Create some Autumn flavours with an easy to cook Veggie Chilli. Adding a Hazy New England IPA to the mix will add sweetness and depth to the dish. You can brew your own with our Seasonal recipe pack or use a commercial beer such as Garden Brewery’s Milkshake IPA or Sierra Nevada’s Hazy Little Thing.


Serves 6


1 large red onion (diced)
2 peppers any color (chopped)
2 cloves garlic (finely minced)
1 tbsp olive oil
1 can chick peas
1 can dark red kidney beans
1 can black beans
2 cans chopped tomatoes
1 330ml bottle beer/12 oz can beer (New England IPA recommended)
1 tbsp sugar
2 tbsp chili powder
1 tbsp onion powder
1 tsp cumin
Salt & pepper to taste
Chilli flakes to taste



 Dice the onion and add to a large pot with olive oil over medium heat. Once the onions are translucent, add the peppers and the garlic.

Drain and rinse all of the beans. Pour into the pot along with the chopped tomatoes and stir.

Sprinkle all of the seasonings and Pour in your beer. Stir and bring to a boil. Taste. and adjust seasonings to taste. Reduce heat and cook uncovered, stirring occasionally, for 30 minutes until thickened.

Serve with rice or nachos topped with grated cheese and a dollop of sour cream. If you want up your vegetable intake try adding diced butternut squash, sweet corn or even some pumpkin.

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