KBC’s Beer Drinks You Russian Imperial Stout has such a deep, rich flavor that it’s just begging to be used in a warming late-winter recipe. It’s not unusual for chili recipes to call for beer as an ingredient, but this one by former Post Punk Kitchen blogger Isa Chandra is off the charts delicious, and vegan to boot.
I’ve made this recipe for countless occasions. It’s been a go-to for quick freezable weeknight dinners, doubled for a post-adventure crowd-pleaser, and a favorite at potluck dinners.
The good news about cooking with beer is that it’s kid friendly as well. The alcohol in the beer is cooked off during the long simmering process. The other good news is that this recipe only calls for one cup of beer, so you’ll have enough Beer Drinks You to enjoy before, during, after you cook! So pick up a growler of Beer Drinks You Imperial Stout (or even the Snowlip Stout, if you prefer) and get cookin’!
1 package (8 oz) tempeh*, diced medium (or ground meat of choice)
1 large yellow onion, diced medium
1 green bell pepper, diced medium
1 large carrot, diced small
3 cloves garlic
1 Tablespoon olive oil + 2 teaspoons
2 teaspoons soy sauce
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons salt
Couple of generous dashes fresh black pepper
15 oz can pinto beans, drained
1 cup good dark beer (Beer Drinks You Imperial Stout)
15 oz can diced tomatoes
3 tablespoons tomato paste
1 1/2 cups water or veg broth
2 teaspoons pure maple syrup
Juice of 1/2 a lemon
Handful fresh cilantro, chopped (optional, about a cup, lightly packed)
*If you don’t have tempeh in your fridge (Super 1, Withey’s, Natural Grocers and Mountain Valley Foods all carry it!), you can substitute it with any ground red meat of your choice.
In a large pot, cook onions, green bell pepper and carrots over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.
At the same time, put tempeh in a large frying pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it’s crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes.
At this point, the twenty minutes for your veggies should be up. Add garlic and saute one minute, then add salt and spices (except cilantro, you add that last) and saute a minute more. Add beer and deglaze the pot. Cook for 2 minutes. Add tomato sauce, tomato paste, beans and water. Your tempeh should be done cooking so add that as well. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add maple syrup, lemon juice and stir it up. Add cilantro. Serve!
You can find two stouts in our taproom, and you have many take-away options between our growler fills and crowler cans!
Beer Drinks You Russian Imperial Stout: 9.4% ABV, 70 IBU, 55 SRM
Snowslip Stout: 6.7% ABV, 46 IBU, 30 SRM