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Home » Popular » Soups, Chilis, & Stews » 4 Alarm Chili

4 Alarm Chili

July 18, 2022Leave a Comment

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4 Alarm Vegan Chili ~ Serve this easy and hearty one-pot meal with a side of homemade cornbread and dinner is done!   via @thiswifecooks

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 Vegan Chili ~ Serve this easy and hearty one-pot meal with a side of homemade 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
4 Alarm Vegan Chili ~ Serve this easy and hearty one-pot meal with a side of homemade cornbread and dinner is done!

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!

  • Italian Chili
  • Vegan Chorizo Pumpkin Chili
  • White Bean Quinoa Chili
  • Three Bean BBQ Chili
  • Chili Dip

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4 Alarm Vegan Chili ~ Serve this easy and hearty one-pot meal with a side of homemade cornbread and dinner is done!
4 Alarm Vegan Chili ~ Serve this easy and hearty one-pot meal with a side of homemade cornbread and dinner is done!

4 Alarm Chili

Serve this hearty one-pot meal with homemade cornbread and dinner is done!
5 from 6 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Keyword: comfort food, dairy free, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 495kcal
Author: Holly Gray
Prevent your screen from going dark

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.

Nutrition

Calories: 495kcal | Carbohydrates: 54g | Protein: 39g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1034mg | Potassium: 1541mg | Fiber: 17g | Sugar: 10g | Vitamin A: 897IU | Vitamin C: 44mg | Calcium: 142mg | Iron: 9mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Chili, Game Day, Lunch & Dinner, Soups, Chilis, & Stews, Vegan, Vegetarian Tagged With: comfort food, dairy-free, make-ahead, vegan, vegetarian

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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