Beer + Black Bean Chili

black bean and beer chili

We’ve been on a crazy adventure these past few years to figure out Sam’s food allergies. We haven’t nailed it down completely, but we’ve gotten closer. For starters, he’s not gluten-intolerant after all. But it turns out he’s got some other, super random allergies. The two toughest ones to deal with have been almonds and kidney beans, both of which were pantry staples in our household.

black bean and beer chili

I’ve really been feeling the loss of kidney beans this winter, because I love hearty chili on a cold day. So I decided I was going to have to come up with a new recipe. When life gives you lemons, right? Anyway, I swapped in some black beans instead of the traditional kidney beans. Added some beer (because what’s a good Portland dish without a little microbrew?). And threw in lots of spice. And the outcome? 

beer and black bean chili

New fave chili. Enjoy!


Beer + Black Bean Chili
Serves 4

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2 T olive oil
5 cloves garlic, minced
1 red onion, diced
1 yellow bell pepper, chopped
1 lb lean ground beef
1 bottle beer
1 28 oz can diced tomatoes
2 15 oz cans black beans, drained
1 T dried oregano
1/2 T cumin
2 T chili powder
sea salt to taste
optional toppings include: cilantro, cheese, sour cream, avocado

Heat olive oil in a large pot over medium high, and then add garlic, onion and the bell pepper. Cook for about 5 minutes until softened. Add the ground beef and crumble using a wooden spoon. Mix until browned, another 5 minutes or so. Add the spices and cook for 2-3 minutes. Then pour the beer, and tomatoes, and beans into the pot. Lower the heat slightly, and then let simmer uncovered for 40 minutes. Serve with cornbread and garnishes!

Margaritas in the Rain http://margaritasintherain.com/

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