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Slow Cooker Five Bean Beer Chili

Thick and chunky, spicy vegetarian chili.
Prep Time 7 minutes
Total Time 6 hours

Ingredients

  • 1, 6 Ounce Can Tomato Paste
  • 12 Ounces Light Beer*
  • 2 Tablespoons Chili Powder
  • Salt and Black Pepper
  • 1 Tablespoon Liquid in Canned Chipotle in Adobo you can increase or decrease based upon your own personal heat tolerance
  • 1 Teaspoon Ground Cumin
  • Dash of Cinnamon
  • 1, 15 Ounce Can Fire-Roasted Petite Diced Tomatoes
  • 1/4 Cup Diced Pickled Jalapeños
  • 1/2 Red Onion diced
  • 1, 28 Ounce Can Crushed Tomatoes
  • 1, 15 Ounce Can Black Beans drained and rinsed
  • 1, 15 Ounce Can Garbanzo Beans drained and rinsed
  • 1, 15 Ounce Can Dark Red Beans drained and rinsed
  • 1, 15 Ounce Can Pinto Beans drained and rinsed
  • 1/2 Cup Dried Green Lentils
  • 2 Tablespoons Fresh Chopped Cilantro

Instructions

  1. Add the tomato paste, beer, chili powder, cumin, salt, pepper, adobo, and cinnamon to the slow cooker. Whisk to combine.
  2. Add in all the remaining ingredients. Mix to combine.
  3. Set the slow cooker to low for 6 hours or high for 3-4 hours. Add more salt and pepper to taste.
  4. Once the lentils are tender, mix in the fresh chopped cilantro.
  5. Serve with shredded cheese, pico de gallo, hot sauce, tortilla strips, and/or sour cream.
  6. *If you can't drink or don't drink beer, you can substitute water or vegetable stock instead.