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  Olive oil 2 Tablespoon
  Onions 2 Large, dice (one red and one yellow)
  Bell peppers 2 Medium, dice (green, red, or yellow)
  Garlic 3 Clove (15 gm), chop
  Chili powder 1 Tablespoon
  Dried oregano 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Crushed tomatoes 28 Ounce
  Beer/Vegetable stock 1 Cup (16 tbs)
  Canned beans 45 Ounce, drained, rinsed (navy, pinto and black)

1. In a large pot pour olive oil and sauté the onions over medium heat.
2. Add peppers and garlic and stir everything, lower the heat to medium and cover the pot and cook for 10 minutes or until vegetables are softened.
3. Add the chili powder, stir in, and crumble the oregano, salt and pepper. Stir and cook about 30 seconds.
4. Add the tomatoes and 3/4 cup beer. Stir to combine.
5. Add 1/2 cup more beer or other liquid if it gets too dry.
6. Add in the drained beans, cover the pot, and cook slowly 10 minutes.
7. Taste and add more salt and pepper if needed.

8. Serve with cornbread or crackers.

Things You Will Need
5 quart pot

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 3.8 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 411 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1402.8 mg58.4%

Total Carbohydrates 70 g23.2%

Dietary Fiber 17.4 g69.4%

Sugars 6.4 g

Protein 21 g41.1%

Vitamin A 38.2% Vitamin C 107.4%

Calcium 20.2% Iron 38.7%

*Based on a 2000 Calorie diet


Chili Recipe Video