Tag Archives: veganchili

BEER CHILI + CHIPS ft. CAPE COD

Beer Chili+Chips

This is as comfort as it gets. There’s a hint of beer, beans, tomato-ey  and spiced goodness on a bed of crispy kettle cooked chips in the kitchen right now… WAFFLE CUT CHIPS to be exact! Ahnestly Target never ceases to surprise me with all the amazing goodies I find there. I’m sure these chips can be found at your local grocery store, but finding them at my favorite store makes it that much more special!

The Cape Cod’s waffle cut chips and chili are the perfect pair. All the flavorful chili gets in the crevice and you get the best of both worlds. Even better with slices of fresh avocado heaven and a few shakes of hot sauce. I found that the more tart and sourness from Tabasco sauce made the perfect combination. You should give it a try.

Beer Chili + Chips

Beer Chili + Chips

Beer Chili +Chips

Beer Chili + Chips

Ingredients;
1 bag Cape Cod Waffle Cut Chips
1 1/2 cups Autumn Beer Chili
Avocado slices
hot sauce of choice, I used Tabasco
fresh cilantro

Steps:
Empty chips in a large bowl and top with warm chili, fresh avocado slices, cilantro and a few shakes of Tabasco (or choice of hot sauce) and serve immediately.

Adding a few vegan cheese shreds and sour cream would be a plus!

Enjoy!
xoxo Sarah

AUTUMN ALE CHILI

Autumn Ale Chili

This post is dedicated to my sister, Elysa. Minus my lovely followers on Instagram, I get inspiration and motivation from my friends and family. This is the beauty of being a blogger and your own chef, you’re the boss in the kitchen.

My sister suggested I should make a vegan chili recipe now that the weather is starting to “chilly” (pun ALL intended) up. Although it is still high 70’s and a warm here in LA, it’s cold and sweater weather somewhere out there. If you are not a fan of ale, you can always sub out for more vegetable broth, but I don’t know why you wouldn’t love ale during this time of year. Or in fact at all:)

Serve warm with a few slices of avocado and fresh cilantro on top! Perfect for football season.

Autumn Ale Chili

Autumn Ale Chili

 Ingredients:
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 small jalapeno, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small squash, chopped
1 12 oz. bottle pale ale
1 28 oz. can diced tomato
1 15oz. low-sodium black beans, drained
1 15oz. can red kidney beans
1 tbsp chili powder
2 tbsp tomato paste
1 tbsp cumin
¼  tsp cinnamon
1 tbsp garlic powder
dash hot sauce (I used Tabasco)
sea salt and pepper, to taste

 Steps:
In large pot or dutch oven, heat oil and saute onions for 2-3 minutes until translucent. Add garlic, peppers, squash and season with salt and pepper.

Add in rest of seasoning  and stir for additional 2 minutes. Add tomato paste and ale and simmer for BOUT 8-10 minutes until mixture is reduced to half.

Add diced can tomato, beans and simmer for 20-25 minutes until mixture thickens. Serve with avocado pieces, chopped cilantro, or hot sauce.

Enjoy!
xoxo Sarah