Oktoberfest Bean Chili

Oh no. I have to crack a beer open. Woe is me.


Source: My This and That Kitchen | Serves: 4 | Time: 1 hr 15 min



Changes

  • Amounts here and there. It's not exactly halved from the original, but that was the goal.

  • Added fennel seed

  • Replaced brown sugar with coconut sugar.

  • Didn't follow cooking instructions exactly. I streamlined it.

Ingredients

1 tbsp Tubby Olive smoked EVO

1 1/2 #BellPeppers, chopped (I had green and yellow on hand)

1/2 large onion, chopped

2 #jalapenos, chopped and seeds removed

8 oz #mushrooms, roughly chopped

Kernels from 1 ear of #corn

1 15 oz can of diced petite #tomatoes

1 15 oz can red kidney #beans, drained and rinsed

1 15 oz can white kidney beans, drained and rinsed

1 tsp cumin

1 tsp fennel seed

1 tbsp salt

10 turns fresh-cracked black pepper

1 tsp red chili powder

1 tsp garlic powder

6 oz Oktoberfest/Märzen beer

2 cups veggie broth

1 bay leaf

1 1/2 tbsp coconut sugar


Instructions

In a large soup pot, sauté the chopped bell peppers, jalapenos, and onion in 1 tbsp of olive oil for 2 minutes. Add mushrooms and sauté until veggies are tender. Pour in the Oktoberfest/Märzen beer and allow to simmer for 1 minute.


Add the remaining ingredients to the pot and bring to a boil. Reduce to a simmer and allow to simmer for 30 minutes.


Taste and adjust seasonings as needed. After adjusting seasonings, allow to simmer for 15 more minutes.


Ladle into bowls. Enjoy with more beer.


Journal


Food & Drink

96 oz water

2 cold brews

Breakfast sandwich

Eggplant sandwich with chips

Tonight's recipe

Beer

Wine


Exercise

15 minutes yoga

3 mile walk

8200+ total steps

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