Caramelized Onion & Beer Chili (Vegan/Gluten Free)


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Oh my friends! I was feeling under the weather today. My throat was kind of sore, I didn’t sleep very well, and my nose was starting to get stuffy. I felt like laying around and thoroughly considered just going back to bed and hiding in my dark bedroom all day.

I was talking to a friend and realized I was really starting to go down hill. They recommended four things. Medicine. Soup. Water. Sleep. They were on point. But, what jumped out to me most was soup. What kind of soup? No. I decided I wanted chili. Arkansas weather has been so crazy. It was wonderful, warm, and Spring like in February… Now in mid-March it’s 30 something degrees and cloudy.

All I knew when I started was that I wanted lots of caramelized onions and an assortment of beans to make sure there was more texture. I also used my Cuisinart CPC-600 6 Quart 1000 Watt Electric Pressure Cooker (Stainless Steel) to make the clean up and cooking process all practically effortless. I hope you enjoy this recipe. You can find the YouTube video here.

Let me know in the comments below… What is your favorite chili topping(s)?

Caramelized Onion & Beer Chili (Vegan/Gluten Free)

  • Servings: 5-6 Big Servings
  • Difficulty: Easy
  • Print


  • 1 Can Each of Red Kidney Beans, Great Northern Beans, Garbanzo Beans, and Black Beans
  • 2 Large Yellow Onions, Thinly Sliced
  • 1-2 Tablespoons of Sugar
  • 1-2 Tablespoons Vegan Butter (Optional)
  • Gluten Free Beer
  • Garlic Powder
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper
  • 2-3 Cups of Veggie Stock
  • Toppings of Choice (I used vegan sour cream, vegan nacho cheese, Keebler Town House Original Crackers (leave out for Gluten Free), and green onion.)


  1. Preheat your pressure cooker (I used the sauté setting on my pressure cooker.) and add olive oil. You can do olive oil and vegan butter for extra flavor.
  2. When it’s hot add the onions. You can try one long piece to see if it’s hot enough. If it doesn’t sizzle, take it back out and wait.
  3. This process is long and tedious, but more than worth it. Be patient. Stir and sprinkle in the salt until well coated.
  4. As the onions become more translucent, add the sugar, sprinkling evenly and stirring the onions.
  5. The next part is the hardest part. Waiting. Stir frequently, until golden brown. This can take 20-30 minutes. When they are soft and have reduced to 1/8th of the original volume, and are a golden brown color, they are ready to be deglazed.
  6. Take your favorite vegan beer (I love RedBridge Beer from Anhueser-Busch.) and add enough to remove any bits on the bottom. This is the treasure and flavor of cooking.
  7. Add the seasonings you desire.
  8. Stir in the beans and mix well.
  9. Add veg stock.
  10. Bring to a boil. This will help the pressure cooker pressurize faster so that it doesn’t overcook from waiting on the pot to pressurize.
  11. Check the pressure valve. Set to “High Pressure” for 15 minutes.
  12. Do a quick release. BE CAREFUL!
  13. Taste.
  14. Enjoy with all the awesome chili toppings!


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