I found the original recipe on the Lighthouse Brewing website and decided to use it as a base for my chili feast, with a few tweaks & additions.
Riptide Pale Ale Veggie Chili
2 tbsp olive oil
1 medium onion, chopped
5 cloves (or more!) of garlic, minced
2 stalks celery, chopped
2 jalepeno peppers, seeded and chopped
1 zucchini squash, chopped with skin on
5-6 large white mushrooms, chopped (or 1 can mushrooms)
1 red bell pepper, chopped
1 green pepper, chopped
1 package veggie ground round (original flavour)
2 12 oz. bottles of Lighthouse Riptide Pale Ale (or a similar ale)
2 28 oz. cans of whole peeled tomatoes, chopped
1 can whole kernel corn, drained
1 can chickpeas, drained
1 can black beans, drained
1 can red kidney beans, drained
1/4 cup chili powder
1 tsp cumin
1 tsp dried oregano
salt and pepper to taste
1. Saute onion, garlic and celery in olive oil until onions are translucent (and it starts to smell really, really good)
2. Add veggie ground round and saute for 2 more minutes
3. De-glaze pan with 1 bottle of pale ale (this is a fancy way of saying remove from heat, pour the liquid in and use it to get the tasty brown bits off the bottom of the pot before continuing)
4. Add in all remaining ingredients
5. Turn heat to medium-low and simmer for 1-2 hours, stirring occasionally
6. When ready to serve, grate (soy) cheese on top and enjoy! You could also serve with sour cream or yoghurt if that's more your thing.
The beer base gave it a really nice, spicy flavour I wasn't expecting. I paired it with a Phillips Brewing Rifflandabräu Pilsner (which, sadly, is the closest I'll get to Rifflandia this year). It was a tasty choice.
Note: this made a TON of chili (enough to freeze at least 3 servings), so make sure you have a few mouths to feed or some freezer space.