Double Stout Vegan Chili

This chili is comfort food turned up to eleven: a deep, dark bowl built on the back of a double stout, layered with smoked paprika, cumin, and smoky chipotle peppers in adobo. Three kinds of beans — black, kidney, and pinto — give it heft and texture, while crushed tomatoes and a splash of dark beer create a glossy, rich base that tastes like it's been simmering all day (because it has). The alcohol cooks off, leaving behind a malty, slightly bitter depth that balances the sweetness of the paprika and the heat of the chipotle. Finished with a swirl of cool, tangy cashew crema and a scatter of fresh cilantro and lime, this is entirely plant-based comfort food that doesn't skimp on richness or satisfaction. It's the kind of dish that tastes even better the next day, making it perfect for meal prep or a lazy weekend dinner with crusty bread or rice on the side. Packed with fiber, plant protein, and slow-cooked vegetables, this chili fits beautifully into a vegan lifestyle focused on whole foods. The beans provide iron and protein, the stout adds roasted depth without any animal products, and the cashew crema delivers creaminess without dairy — proof that vegan comfort food can be deeply indulgent.</long_description> <parameter name="meta_description">Rich vegan chili simmered with double stout, smoked paprika & chipotle, topped with cashew crema. Low and slow comfort in a bowl.

Ingredients

• 3 tablespoonolive oil
• 1 largeyellow onion, diced
• 1 wholered bell pepper, diced
• 5 clovegarlic, minced
• 2 tablespoonsmoked paprika
• 2 tablespoonground cumin
• 1 tablespoonchili powder
• 2 wholeChipotle peppers in adobo, finely chopped, plus 1 tbsp adobo sauce
• 3 tablespoontomato paste
• 355 mlDouble stout vegan beer, one bottle/can
• 28 ouncecrushed tomatoes, 1 large can
• 2 cupvegetable broth
• 15 ounceblack beans, 1 can, drained and rinsed
• 15 ouncekidney beans, 1 can, drained and rinsed
• 15 ouncePinto beans, 1 can, drained and rinsed
• 1 tablespoonDark brown sugar
• 1.5 teaspoonsalt, to taste
• 0.5 teaspoonblack pepper
• 1 cupraw cashews, soaked in hot water 1 hour, drained
• 2 tablespoonlime juice, divided
• 0.5 cupwater, for cashew crema, plus more as needed
• 0.25 cupfresh cilantro, chopped, for garnish

Method

No instructions listed.