For access to all of our training, gear, and race coverage, plus exclusive training plans, FinisherPix photos, event discounts, and GPS apps, sign up for Outside+.
This recipe is a satisfying one-pot meal that’s perfect for the cold weather. If meat is your thing, it’s easy to substitute ground turkey, bison or lean ground beef into this recipe. Try dressing it up with some low-fat cheese or sour cream, fresh cilantro, or stone-ground tortilla chips.
12 ounces, vegetarian ground beef substitute*
1 yellow onion, diced
1 tablespoon garlic
1-12 ounce jar roasted peppers, diced
1 4-5 ounce can diced green chilies
1- 14 ounce can Mexican style diced tomatoes
2 cups ale or amber style beer
1- 14 ounce can white or cannellini beans, drained and rinsed
1/2 14 oz can black beans, drained and rinsed
1/2 14 oz can kidney beans, drained and rinsed
2 Tbsp olive oil
2 Tbsp whole wheat or brown rice flour
2 Tbsp chili powder
1 ½ Tbsp cumin
1 Tbsp salt
1 tsp freshly ground pepper
½ cup freshly chopped cilantro
* Substitute ground turkey, bison or lean ground beef here
1. Heat the olive oil in a large pot, or French/Dutch oven, over medium high heat. Add the onion, salt and pepper and sauté for 5 minutes, until soft and browning.
2. Add the garlic, chili powder, cumin, and flour and let toast in the pot for another minute, until the spices smell fragrant.
3. Add the roasted peppers , diced chilies, and diced tomatoes and stir to combine with the onions and spices.
4. Lower the heat to medium. Pour in the ale/amber and stir to combine with the ingredients in the pot. Let bubble for 2-3 minutes.
5. Stir in the vegetarian ground beef, along with all of the beans and let cook in the chili for about 30 minutes, covered. The chili can be cooked on simmer for another hour to enhance the flavors or alternatively made in a crock-pot to cook all day.
6. Turn heat off, uncover and let sit another 15-20 minutes before serving. Serve with the freshly chopped cilantro over the top.
Get the latest in triathlon training, gear, nutrition and news sent straight to your inbox. Sign up for Triathlete’s newsletter.