Sweet and Spicy Chili
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
- 1 tbsp. olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 12 oz dark beer such as stout
- 1 tsp. no-beef bouillon
- 6 oz tomato paste canned
- 17 oz black beans canned
- 15 oz chopped tomatoes petite canned
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 c veggie crumbles
- 1/2 c Waxing Kara Honey
- pickled jalapeño pepper slices Garnish
Place the olive oil in a pot over medium heat. Add the onions and cook until onions are tender, about 5 minutes. Add the minced garlic and cook for about a minute.
Pour the beer into the pot, followed by the bouillon and tomato paste. Stir to combine.
Add the black beans (liquid and all), full can of tomatoes (including liquid). Stir to combine.
Next add the chili powder, cumin and paprika. Stir to combine.
Finally, add the veggie crumbles and give that a stir. Then pour in the honey and stir again.
Bring the pot to a boil and reduce heat to simmer. Continue simmering until the liquid cooks down and you achieve a desired consistency, around 10 minutes or so.
When ready, remove from heat and allow to cool for a few minutes before pouring into serving bowls and topping with jalapeño slices.
Calories: 320kcal | Carbohydrates: 58g | Protein: 12g | Fat: 4g | Sodium: 474mg | Potassium: 917mg | Fiber: 11g | Sugar: 29g | Vitamin A: 2390IU | Vitamin C: 14.6mg | Calcium: 90mg | Iron: 5.7mg