A delicious chili that doesn't taste vegan. Rich and filling, with beans, dark beer, tomatoes, chipotle peppers, and a bit of quinoa. Perfect with cornbread! Made without soy or faux-meat products.
I like to use 2 cans dark kidney beans and 1 can light kidney beans.
Instead of canned beans, you can also use 4 1/2 cups cooked dried beans.
If you prefer not to use beer in this chili, swap the beer out for 1 cup veggie broth or more bean liquid.
Keeps in an airtight container in the fridge up to 5 days.