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Guinness Chili with Vegetables and Beans

Guinness Chili

Author Mary Ellen Gavin told me, her grandmother, Ellen Delaney made stew frequently. Mary Ellen told me, “Some of her great recipes came down to my father and it seemed as if whatever they had on hand went into the pot and was called stew. As a child, I loved whatever came out of those pots onto my plate. Oh, as my Irish great-grandmother Ellen Delelaney might say 'the Guinness Stew Recipe is a blessing, be sure to mix a little spice of love into the ingredients.' ”  Our Guinness Chili sounds a lot like her grandmother’s recipe.


Guinness is a dark Irish beer that adds body to the chili. We promise you that you won’t even miss the meat in this recipe!  All the beans soak up the flavor of the spices, tomatoes, vegetables and beer, giving the chili a hearty, rich flavor. This dish is perfect on those cold winter night. Eat as is or serve over rice with a little dollop of sour cream over top and you are set! This is a delicious meal that is vegan, gluten-dairy-soy free. It freezes well, so freeeze half for a future meal!

Serves 16



2 tablespoons olive oil

1 large onion, medium dice

2 bell peppers, medium dice

8 stalks celery medium dice

4 carrots, medium dice

1 zucchini, medium dice

2 cups dry black beans

1 cup dry black-eyed peas

1 28-ounce can diced tomatoes

1 28-ounce can of tomato purée

4 cups stock or water

1 can Guinness Beer

Spice blend

1 tablespoon brown sugar

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cinnamon

  1. Heat the oil in a large pot on medium high heat and add the vegetables.

  2. Sauté for 10-15 minutes to soften.

  3. Add beans, diced tomato and tomato puree. Stir until combined.

  4. Add stock or water, Guinness and all spices. Mix well and bring to a boil.

  5. Then reduce heat to medium low and cook, covered for about 4 hours or until beans are tender. Stir every 30 minutes or so. If chili looks a little thick, add water a little at a time until you have reached the desired consistency.

  6. Eat as is or serve over rice, mashed potatoes, baked potato or grain of choice.

  7. You may freeze in a freezer bag or tightly sealed container for future use after step 5.



Make it Gluten free: Use a gluten free beer.

Need Allium free: Substitute 1 fennel bulb, medium dice, for onion.

Keep it for Diabetics: Use ½ tablespoon sugar-free brown sugar in spice blend.

Make it meaty: Add 1 pound ground beef, turkey or a mixture of both. Add after vegetables are sautéd.

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