Two-Bean Chili


Heat oil in a large pot over medium heat. Add onion and cook, stirring frequently, for 5 minutes. Add bell pepper and garlic and cook, stirring frequently, for 5 minutes, or until vegetables are soft and garlic is fragrant.

Add beer and stir for 1 minute to dissipate carbonation. Bring to a boil, then add carrots, cauliflower, jalapeño pepper, cilantro, thyme, vinegar, sugar (if using), cumin, chipotle pepper, and salt. Adjust the heat to keep the chili simmering but not at a full boil. Continue to cook, stirring occasionally, for 15 minutes, or until vegetables are cooked.

Add refried beans and stir well into the chili. Stir in kidney beans and simmer for 1 to 2 minutes, until beans are heated through.

To Serve

Ladle into bowls and see options for toppings.

You’ve Got Options

For convenience, keep cans of cooked beans—navy, kidney, black, pinto, white, chickpeas—and lentils on hand.

For this recipe, you can skip the refried beans and instead use 2 (15-ounce) cans cooked kidney beans. Drain and mash one can to replace the refried beans.

There are lots of options for garnishing or topping this exceptional chili. Here are a few items to pass for people to choose from:

  • 1 cup vegan cheese

  • 1 cup vegan yogurt

  • Lime wedges and/or ¼ cup chopped cilantro

  • Sliced green onions

Makes 6 to 8 Servings


  • 2 tablespoons extra-virgin olive oil

  • 1 medium onion, chopped

  • 1 red bell pepper, chopped

  • 3 cloves garlic, finely chopped

  • 2 (12-ounce) cans beer or 3 cups vegetable broth

  • 2 medium carrots, chopped

  • 1 cup chopped cauliflower

  • 1 jalapeño pepper, finely chopped

  • ¼ cup chopped fresh cilantro or parsley

  • 2 tablespoons chopped fresh thyme or savory

  • 2 tablespoons rice vinegar

  • 1 tablespoon coconut sugar (optional)

  • 1 tablespoon ground cumin

  • 1 teaspoon ground chipotle pepper

  • 1 teaspoon sea salt

  • 1 (14-ounce) can vegetarian refried beans (see options)

  • 2 cups cooked kidney beans or 1 (14-ounce) can kidney beans

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.