Vegetarian Red Ale Chili

Julia San Bartolome adapted this recipe from Vinita Anand, proprietor of Poseidon Brewing Company in Ventura. “I think many beers would go with this chili,” says San Bartolome. “I enjoyed it with Recompression Red from Poseidon Brewing Company, the same malty red beer I made it with. A beer like Sedation Hoppy Session Red from Institution Ale Company in Camarillo would be a nice complement, too.” If red ale is unavailable, use amber ale. Serves 8-10
By / Photography By Naomi Henry | September 04, 2015


In a medium saucepan, bring red ale to a simmer and add bulgur wheat. Turn off heat and set aside to allow bulgur to rehydrate.

In a large pot, over medium heat, add olive oil and sauté onion, garlic and red pepper until tender and onion is translucent. Once cooked, add carrots, zucchini, corn, parsley, bay leaf, chili powder, cumin, paprika and cayenne. Stir to mix ingredients. Add broth, canned tomatoes and their liquid, green chilies and tomato paste; stir to incorporate all ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes.

Add bulgur and beer mixture and kidney beans. Taste and adjust with salt and pepper.

Continue to cook until ingredients meld together, about 20 minutes. Bulgur should be soft but retain its texture.

Ladle chili into bowls and garnish with shredded Pepper Jack cheese.

About this recipe

CHILI NOTE: Dried beans can be substituted for canned in these chili recipes. To prepare, soak 3/4 cup dried beans in water 8 hours or overnight. Drain and rinse. In a medium saucepan, add soaked beans and cover with water about 1 inch above the beans. Bring to a boil over medium heat; then reduce heat to keep the beans at barely a simmer. Cook until beans are just tender, about 30 minutes or more. (The cooking time will vary by bean variety, age and size and could be much longer.)

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  • 3 cups red ale (or amber ale)
  • 1/2 cup red bulgur wheat (for a heartier chili, use 3/4 cup)
  • 3 tablespoons olive oil
  • 1 large red onion, chopped into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 1 red bell pepper, small dice (1/4-inchpieces)
  • 3 large carrots, small dice (1/4-inch pieces)
  • 3 medium zucchini, small dice (1/4-inch pieces)
  • 2 ears corn, cut from the cob (or 1 1/2 cups frozen)
  • 1/8–1/4 cup flat-leaf parsley, finely chopped
  • 1 bay leaf
  • 4 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1–2 teaspoons cayenne pepper, to taste
  • 4 cups vegetable broth
  • 1 (14-ounce) can diced tomatoes
  • 2 (7-ounce) cans fire-roasted green chilies
  • 2–4 tablespoons tomato paste, to taste
  • 1 (14-ounce) can kidney beans, drained and rinsed
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Pepper Jack cheese, shredded, for garnish
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