Specialty of the House: Tyler’s Taproom Vegetarian Chili

April 26, 2014 

Tyler’s Taproom serves vegetarian chili as an occasional special.

JULI LEONARD — jleonard@newsobserver.com

  • Tyler’s Restaurant & Taproom

    Apex: 1483 Beaver Creek Commons Drive, 919-355-1380

    Carrboro: 102 E. Main St., 919-929-6881

    Durham: 324 Blackwell St., 919-433-0345

    Raleigh: 18 Seaboard Ave.,

    Suite 150, 919-322-0906.


I was a big fan of the vegetarian chili at Tyler’s Taproom in Raleigh at the Seaboard location. Unfortunately, they revamped the menu recently and no longer serve the vegetarian chili. Any way they would share the recipe so I can make it at home now?

Drupti Chauhan


Drupti Chauhan wasn’t the only one who noticed when the chilis, a meat and a vegetarian, went off the menu at the Tyler’s Restaurant & Taproom, which has four Triangle locations. Regulars took to Twitter to lobby management to put the chili back on the menu. The owners decided to put the brewers’ meat chili back on the Durham restaurant’s menu and have the vegetarian chili return as an occasional special at all four locations.

The vegetarian chili has been on the menu for about 13 of the last 15 years, but sales were off in recent months, which prompted the decision to remove it from the menus.

“The outcry over the chili being removed was odd because we had seen the dip in sales,” owner Tyler Huntington wrote in an email earlier this month.

For those who don’t want to wait for the chili to appear as a special, Huntington shared the recipe so their loyal customers can make it at home.

Tyler’s Taproom Veggie Chili

Do not drain the beans; that liquid helps build the flavor of this chili, according to Tyler’s Taproom manager Gary Harrison.

2 tablespoons canola oil and olive oil blend (or only canola oil)

1/2 cup diced onions

4 to 5 garlic cloves, minced

1/4 cup chipotle peppers in adobo sauce, chopped

2 tablespoons mild chili powder, to taste

2 tablespoons cumin

1/4 cup brown sugar

1/2 cup all-purpose flour, divided

4 1/2 cups water, divided, more if needed

1 16-ounce can garbanzo beans

1 16-ounce can pinto beans

1 16-ounce can black beans

1 14.5-ounce can diced tomatoes with green chiles

2 16-ounce cans kidney beans

Optional condiments: shredded cheese, sour cream, chopped onion, tortilla chips, hot sauce

HEAT oil over medium heat in a large Dutch oven or soup pot. Saute onions and garlic until they turn clear.

ADD chopped chipotle peppers with sauce, chili powder, cumin and brown sugar. Bring to a simmer, about 2 minutes. Add 1/4 cup flour, stir to combine. If a thick paste is created, add 1/2 cup or more water to make the mixture more like a sauce.

ADD cans of garbanzo beans, pinto beans and black beans; do not drain the beans beforehand. Add tomatoes, one can of kidney beans and remaining 1/4 cup flour. Stir to combine. Bring back to a simmer.

STIR in 3 cups water and bring chili back to a simmer. Cook for 15 minutes.

PUREE remaining can of kidney beans with liquid and remaining 1 cup water in a food processor or blender. Once smooth, add to the chili. Simmer for 10 more minutes.

SERVE warm with desired condiments, such as shredded cheese, sour cream, chopped onions, tortilla chips or hot sauce.

Yield: 10-12 servings

Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, The N&O, P.O. Box 191, Raleigh, N.C. 27602; or email aweigl@newsobserver.com.

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