Vegan Oktoberfest Chili

Vegan Oktoberfest Chili

Prep Time: 15 min Cook Time: 1 hr Total Time: 1 hr 15 min Servings: 8

There is no better way to welcome fall than with a giant pot of homemade chili - a pot so big that you are sure that you will never make it through all of the leftovers! In my family, chili was always made by my dad, and it was a sacred event. The cans of beans were lined up neatly on the counter alongside a line of spices and veggies. Everything was reverently prepared until hours later - AT LAST - the chili was ready and we lined up with our bowls to get a heaping portion! Needless to say, chili holds a special place in my heart, and the tradition of reverently making the first pot of the season has been passed down to our little family! Over the last few years, we have made dozens of pots of chili, always trying to hone in our own version - and now that we have, we can’t get enough! Filled to the brim with delicious roasted veggies, beans, and savory plant-based meat crumbles, our chili recipe also introduces one of our favorite things - beer! We absolutely love the way the flavor of the Oktoberfest/Märzen beer melds with all of the traditional flavors of chili - we are still amazed at just how well all the flavors play off of each other! Trust us, no matter how unconventional it may sound, you have to give this recipe a try!



  • 3 bell peppers, chopped

  • 1 large onion, chopped

  • 2 jalapenos, chopped and seeds removed

  • 2 ears of corn, husk and silk removed

  • 8 oz mushrooms, quartered

  • 1 (28 oz) can of diced petite tomatoes

  • 2 (15 oz) cans red kidney beans, drained and rinsed

  • 1 (15 oz) can white kidney beans, drained and rinsed

  • 1 tsp cumin

  • 2 tbsp salt

  • 15 turns fresh-cracked black pepper

  • 1 1/2 tsp red chili powder

  • 1 1/2 tsp garlic powder

  • 12 oz Oktoberfest/Märzen beer

  • 1 qt veggie broth

  • 2 bay leaves

  • 2 tbsp brown sugar


  1. If you have access to a grill, roast the ears of corn and jalapenos until they have a slight char. When they are ready, remove and allow to cool. Remove the seeds from the jalapenos (unless you like serious heat) and chop. Carefully slice the corn off of the cob. Tip: If you don’t have a grill, add the chopped and deseeded jalapenos to the soup pot along with the bell peppers and onions and toss the corn in the oven for around 20 minutes at 375° F (190° C).

  2. In a large soup pot, sauté the chopped bell peppers and onion in 2 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.

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

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

  5. Enjoy!