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Chili with Garbanzo Beans + Mexican Beer

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Main
Servings: 8
Author: Hip Foodie Mom


  • about 2 teaspoons olive oil
  • 1 pound to 1 1/2 pounds 90% lean ground beef, ground sirloin or ground turkey
  • salt and pepper
  • 2 cups onion; chopped
  • 2 cups fresh cremini mushrooms; sliced
  • 1 green bell pepper; chopped
  • 1-2 cups carrots; chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon unsalted tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 3/4 teaspoon cumin
  • 1 12-ounce bottle dark Mexican beer
  • about 2 cups beef broth or stock
  • 1 28-ounce can crushed tomatoes
  • 1 can garbanzo beans or chickpeas rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can kidney beans red or white, rinsed and drained
  • 1/2 cup reduced-fat sour cream for garnish
  • 1/2 cup chopped fresh flat-leaf parsley for garnish


  • Heat a Dutch oven over high heat. Add the olive oil and then, add the ground beef (or whatever you are using); cook for about 6 minutes or until browned, stirring to crumble. Season with salt and pepper. Drain any fat if needed.
  • Reduce heat to medium-high. Add the onions, mushrooms, bell pepper and carrots to pan; sauté for about 5 minutes. Stir in the garlic; sauté 1 minute. Stir in the tomato paste; cook 2 minutes, stirring frequently. Add the chili powder, oregano, coriander, and cumin; sauté for about 30 seconds. Stir in the beer; cook 3 minutes or until liquid is reduced by half.
  • Next, stir in the beef broth and crushed tomatoes; bring to a simmer. Reduce heat, and simmer for 25 minutes. Stir in all of your rinsed and drained beans and season with salt and pepper again. Taste. Simmer for about 35 minutes. Top with sour cream and parsley and enjoy!