4 Alarm Chili ~
Get out your big pot! We’re making chili tonight!
Serve this hearty one-pot meal with a side of Homemade Vegan Cornbread and dinner is done!
4 Alarm Chili Recipe
This recipe includes four kinds of peppers, or “alarms” – Anaheim, poblano, jalapeno, and chipotle – all with distinct flavor profiles. You can dial the heat up or down by adding more or fewer to suit your preference. Same with the chili powder and other seasonings; start with a conservative amount and adjust as you see fit.
Ingredients for 4 Alarm Chili
- 24 ounces vegan ground beef
- 1 cup Anaheim pepper, seeded and chopped
- 1 cup poblano pepper, seeded and chopped
- 1 tablespoon jalapeno pepper, seeded and chopped
- ½ cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons salt
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 tablespoons tomato paste
- 12 ounces lager beer
- 28 ounces petite diced tomatoes, with liquid
- 15 ounces pinto beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons pureed chipotle peppers in Adobo sauce
How to Make Vegan 4 Alarm Chili
STEP ONE: Into a large pot, add the vegan ground beef, peppers (Anaheim, poblano, and jalapeno), and onion. Cook for 5 minutes, stirring frequently until the beef is browned. Add the garlic and continue cooking for an additional 1 minute.
STEP TWO: Add the chili powder, cumin, salt, coriander, oregano, and black pepper. Cook for two minutes then add the tomato paste and cook for an additional 2 minutes, stirring frequently.
STEP THREE: Pour in the beer and bring to a boil for 5 minutes, until the liquid is mostly cooked off.
STEP FOUR: Stir in the diced tomatoes, pinto beans, kidney beans, and pureed chipotle peppers. Reduce the heat to low.
STEP FIVE: Partially cover the pot and simmer for 30 minutes, stirring occasionally. Ladle into bowls and serve with your favorite chili toppings.
More Vegan Chili Recipes You’ll Love!
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4 Alarm Chili
Ingredients
- 24 ounces vegan ground beef
- 1 cup Anaheim pepper seeded and chopped
- 1 cup poblano pepper seeded and chopped
- 1 tablespoon jalapeno pepper seeded and chopped
- ½ cup yellow onion diced
- 1 tablespoon garlic minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons salt
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 tablespoons tomato paste
- 12 ounces lager beer
- 28 ounces petite diced tomatoes with liquid
- 15 ounces pinto beans drained and rinsed
- 15 ounces kidney beans drained and rinsed
- 2 tablespoons pureed chipotle peppers in Adobo sauce
Instructions
- Into a large pot, add the vegan ground beef, peppers (Anaheim, poblano, and jalapeno), and onion. Cook for 5 minutes, stirring frequently until the beef is browned. Add the garlic and continue cooking for an additional 1 minute.
- Add the chili powder, cumin, salt, coriander, oregano, and black pepper. Cook for two minutes then add the tomato paste and cook for an additional 2 minutes, stirring frequently.
- Pour in the beer and bring to a boil for 5 minutes, until the liquid is mostly cooked off.
- Stir in the diced tomatoes, pinto beans, kidney beans, and pureed chipotle peppers. Reduce the heat to low.
- Partially cover the pot and simmer for 30 minutes, stirring occasionally. Ladle into bowls and serve with your favorite chili toppings.
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