Whisky Chili

To me, nothing screams “comfort” and “hearty” like a warm and spicy bowl of chili. This winter season, why not whip up a batch of my Whiskey Chili to warm your soul from the inside out! It’s a great meal to double up for large crowd or to ensure leftovers for a few days. It doesn’t take long to make but the smoky flavor from the paprika, liquid smoke, and chipotle peppers will make it taste like it has have been slow-cooking for hours. The whiskey gives it a really nice depth of flavor along with the two other "super secret" ingredients. You'll find out what those are in just a second!

Feel free to adjust the level of spice to your liking. My husband and I love is as spicy as possible! You might be asking, well what’s so special about this dish? Let's find out shall we!

Hearty, warm, and a spicy plant-based chili. Made with boozy deliciousness and two secret ingredients.

Whisky Chili

Serves 4-6

Total cook and prep time 30-45 min

3 minced cloves of garlic

1 diced medium yellow onion

1 diced green bell pepper

2 diced celery stalks

2 tbsp chili powder

3 tsp cumin

2 tsp smoked paprika

1 tsp dried oregano


2 cans of black beans (with the liquid)

1 can of kidney beans

1 (canned) chipotle pepper in adobo (just one of the peppers, don’t do what I do and add the whole can!)

1 can of crushed tomatoes

2 cups of veggie stock

3 bay leaves

2 oz of whiskey


2 tbsp mustard (gives the chili another depth of flavor)

1 tsp or more liquid smoke

2 tbsp coconut aminos or soy sauce

2-4 tbsp maple syrup or coconut nectar (add more if the tomatoes make the chili too acidic)

Salt and pepper to taste

Super special ingredients (courtesy of my husband's culinary creativity!)

30 g of dark chocolate (I love Alter Eco Dark Blackout chocolate)

½ - 1 tsp of cinnamon


Cook garlic and onions in a large pot on medium heat until translucent (3-5 min) with some olive oil or a splash of water. Add the green peppers and celery and cook further while you create the spice mix in a small bowl. Add all the spices and cook for another 3-5 minutes. Add the beans and the can of crushed tomatoes along with the veggie stock, bay leaves, whiskey, mustard, liquid smoke, maple syrup, chocolate, and cinnamon. Let the chili bubble on medium-low heat for 15-20 min until it has reduced. Taste and adjust the flavor of the chili by adding more of the spices, salt/pepper, maple syrup.

Serve with cornbread or over baked potatoes with a dollop of cashew cream (recipe coming soon!) or sour cream and a sprinkle of cheddar cheese. Top with cilantro and avocado.

You might be thinking that adding chocolate and cinnamon to a chili is strange or just plain wrong. I promise you that you’ll change your mind as soon as you taste it and you will have people asking you for your secret. All credit goes to my husband for these additions as his creativity in the kitchen always pushes me to experiment and think outside the box.


Let me know how it turns out!