Vegan Irish Chili
This vegan Irish Chili has tons of flavor from simple spices and a glug of Guinness. Meatless beef and two kinds of beans add lots of variety and texture, as do diced tomatoes, onions, celery and potatoes. Serve this for a delicious St. Patrick's Day lunch or dinner!
Servings: 8 servings
Calories: 364kcal
Equipment
- Blender (optional)
Ingredients
- 1 teaspoon avocado oil or any neutral oil
- 16 oz vegan ground beef (or use any other meatless beef. See notes)
- 1 large onion (finely diced)
- 3 stalks celery (finely diced)
- 4 cloves garlic (minced or crushed)
- 2 heaping tablespoons chili powder or seasoning
- 1 tablespoon paprika (for color, optional)
- 1 teaspoon cayenne (for more heat, optional)
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 pound potatoes (Cut in a ½-inch dice. Use yellow or red potatoes or a combination. I used purple potatoes as well)
- 14 oz canned or cooked kidney beans (1 can. Drain before using.)
- 14 oz canned or cooked black beans (1 can. Drain before using)
- ½ cup vegetable stock (or mushroom stock)
- 28 oz diced tomatoes (canned, with juices)
- 1 cup Guinness draught stout (You can add an entire 11.2 oz bottle if you prefer more Guinness flavor but I find 1 cup is exactly right. Use Guinness blonde for a milder flavor.)
- Salt and ground black pepper to taste
- 4 scallions (chopped, optional, for garnish)
Instructions
- Heat vegetable oil in a large Dutch oven or saute pan. Add the meatless beef and saute over medium heat until lightly browned, about five minutes.
- Add the onions, celery and garlic along with a dash of salt and ground black pepper. Mix. Saute until the onion is softened.
- Add the potatoes to the pot followed by the spices--chili powder, paprika, ground cumin, ground coriander, and cayenne, if using. Add the oregano. Mix well.
- Optional step for more texture in the chili: Place half the black beans in a blender with ½ cup vegetable or mushroom stock. Blend into a smooth puree.
- Add the bean puree along with the remaining black beans and the pinto beans to the pot. If you didn't make the puree just add the two cans of beans (drained) and vegetable stock to the pot. Mix.
- Finally stir in the canned diced tomatoes with all juices and the Guinness into the chili. Mix well, bring to a boil, then cover and cook over medium heat for 10 minutes. Remove the lid and continue cooking the chili for five more minutes.
- Check salt before turning off heat.
- Garnish with scallions.
Nutrition
Calories: 364kcal | Carbohydrates: 47g | Protein: 22g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 954mg | Fiber: 13g | Sugar: 4g | Vitamin A: 918IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 5mg