This chili can be made with or without meat. Since my husband enjoys his chili with meat, I added browned bits of Italian sausage into the slow cooker along with all the other ingredients.
However, by omitting the sausage and swapping vegetable broth for the beef broth, this chili becomes completely vegetarian. Talk about versatile!
This smoky beer chili is hearty and satisfying and will warm your heart (and stomach) on a cold winter’s day.
I like to garnish ours with a dollop sour cream, a touch of shredded cheddar and some additional chopped red onion for an added punch of flavor.
Today I have a super quick and easy side dish for you that comes together in a flash using instant brown rice, canned kidney beans, frozen corn, and canned tomatoes. Roughly 10 minutes from stovetop to table and you’ll have all the flavors of a Mexican fiesta… pronto! Another thing I think you’ll like about …