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Vegan 3-Bean & Beer Chili

by Livestrong_Recipes  |  Dec 9, 2015

Vegan 3-Bean & Beer Chili
  1. PREP
  2. 15 m
  • COOK
  • 1h 30m
  • TOTAL
  • 1h 45m

This chili is a nod to those who love the flavor of chili but not the tomatoes. Instead, it gets its tang from lime juice. The beer helps bulk up the flavor and with only one cup, it isn't much of a health concern. By cooking the beans in epazote, you'll not only bring in a unique Central American flavor, you'll likely digest the beans better. Calypso beans are available in the bulk section of health-food stores; they have a light potato-like flavor

INGREDIENTS

SERVES 6

  • 1/2 cup Black-eyed Peas, Dry
  • 1/2 cup Chili Beans
  • 1/2 cup Calypso beans
  • 2 carrot(s)
  • 1 Baby Eggplant
  • 1/2 cup Portabello Mushrooms
  • 1 medium red onion
  • 1 Serrano Pepper
  • 1 cup Beer lager
  • 1 yields Lime Juice Raw
  • 1/4 cup chili powder
  • 1 1/2 tsp Salt
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Avocado Oil
  • 1 1/2 tbsp Epazote

DIRECTIONS

1 Rinse soaked beans and cover with water 1-2 inches above in a pot; add 1 tsp salt and epazote
2 Bring to a boil then reduce to a simmer until beans are cooked thoroughly, 45-55 minutes
3 Drain and rinse beans and pot; return pot to med-high heat
4 Add oil and saute vegetables with spices for 5 minutes
5 Add beer and beans; simmer for 5 minutes