Fourby Chili
Submitted by lrubysf
Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsFourby Chili: Stout, Peanut Butter, and Black Beans
Fourby chili is the kind of vegetarian chili that converts skeptics. It breaks several rules at once: dried black beans soaked overnight, simmered in dark stout instead of water, then finished with a dollop of peanut butter and topped with steamed broccoli florets. Every unexpected ingredient earns its place once you taste how they all work together.
The stout beer is the base-flavor MVP. Cooking beans in stout gives them a malty, almost coffee-chocolate depth that water alone can’t deliver. A Guinness-style dry stout works best because the roasted barley flavor echoes the earthy beans without adding too much sweetness. A second bottle goes in during simmering, half for the pot and half for the cook.
Peanut butter is the Mexican mole-style secret weapon. A quarter cup stirred in during the final simmer adds body, silky texture, and a rounded savory richness that balances the acid from the tomatoes. You won’t taste peanut; you’ll just notice the chili tastes deeper and more complex than it should.
Steamed broccoli florets on top is the unconventional finish. The contrast of hot, earthy chili with crisp bright-green broccoli is genuinely wonderful and adds a vegetable dimension most chilis lack.
Pro Tips
- Don’t fully cover the bean pot during the initial simmer; stout-and-bean liquid boils over dramatically if you do. A slight gap lets steam escape.
- Let the finished chili rest overnight in the fridge; the flavor deepens noticeably by day two. This is the rare chili that genuinely improves with time.
- Adjust the heat by substituting jalapeños for some of the serranos; serranos are significantly spicier than they look.
- Use natural, unsweetened peanut butter; sweetened versions throw off the balance entirely.
Variations
- Add a square of dark chocolate in the final 10 minutes for even deeper mole-like flavor.
- Stir in a cup of cooked quinoa or bulgur for a heartier grain-and-bean chili.
- Garnish with avocado slices, lime wedges, and cilantro in addition to the grated cheddar.
Ingredients
Directions
Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight.
Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1 inch.
Bring to a boil, then reduce to a simmer.
Cover partway (it will boil over if fully covered) and let cook for 1½ hours, stirring occasionally.
Add water if neccessary.
Heat olive oil in a pan over medium heat.
Add the garlic, onions, and all chili peppers.
Sauté a few minutes until soft, then add to the beans.
Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring.
As the liquid from the tomatoes boils off, start adding stout from the second bottle.
About half of this bottle is reserved for the cook.
Add the corn and the peanut butter, simmer for another hour or so, keeping it moist enough (with stout and/or water) so that it doesn’t crust over.
Stir occassionally.
Best if you let it sit overnight, and reheat it for dinner the next day.
To serve: cut the florets off of the broccoli, and steam until done (but crisp).
I ususally do this in the microwave. Serve the chili with a sprinkle of chopped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese).
The broccoli can either be stirred in at the last minute, pressed on top of the chili for nice presentation, or placed along side it.
Comments
