Country Style Bean Chili
Submitted by shopper
A hearty meatless three-bean chili with kidney beans, chickpeas, and refried beans simmered in beer and chicken broth. Topped with sharp cheddar and croutons. Feeds 6 to 8.
YIELD
6 - 8 ServingsPREP
30 minCOOK
2 hrsREADY
2 hrsNo meat, no problem. This three-bean chili gets its body from an unexpected ingredient: refried beans stirred right into the pot, thickening the broth into something rich and velvety without a single ounce of ground beef.
Kidney beans and chickpeas bring texture and protein, while two full cans of beer add a malty depth that you can’t get from water or stock alone.
Chili powder, paprika, green chiles, basil, oregano, and a spoonful of mustard build a spice profile with real complexity.
Onion rings and green pepper strips give every bowl some crunch, and a crown of shredded sharp cheddar and croutons on top finishes it off.
Make it a day ahead if you can. Like most chilis, this one only gets better overnight.
Kitchen Tips
- The refried beans dissolve into the broth and act as a natural thickener. Stir well so they don’t clump at the bottom
- Two cans of beer is not a typo. The alcohol cooks off and leaves behind a rich, malty flavor that deepens the chili
- This freezes and reheats beautifully. Cool it completely before freezing, then reheat covered on the stovetop
- Sharp cheddar is key. Mild cheddar melts but doesn’t add the tangy punch this chili needs on top
Ingredients
Directions
In a Dutch oven or large kettle cook onions and green pepper in hot cooking oil until tender but not brown.
Stir in all three kinds of beans, chicken broth, beer, paprika, chili powder, mustard, chili peppers, basil and oregano.
Bring mixture to boiling. Reduce heat. Cover and simmer for 1 hour, stirring occasionally. (Cool and chill the soup if you are planning to reheat.)
Top each serving with croutons and shredded cheese. To reheat the chilled soup, place in large kettle; cover and bring to boiling for 45 minutes, stirring a bit.
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