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On Monday, June 15th, Good Robot Brewing Company will be donating 1$ from each sale to Stop Trashing It.

Drink beer, support good work and a worthy cause. Does it get any better? Turns out, yes, yes it does. We've teamed up with a local home chef (Thanks Missy Searl) who has helped us create a Mexican dish with Good Robot Beer! We'll provide the recipe at Good Robot and our website, and will be releasing a cook-a-long video on the day so you can follow along at home!

The cook-a-long video will be posted to our social media at 11AM on Monday, June 15th.

On Monday, June 15th, @goodrobotbrew wil

Vegan Mexican Chilli Recipe


  • 2 Tbsp olive oil

  • 1 large red onion (chopped)

  • 1/4 green, red and yellow pepper (diced)

  • 4 cloves garlic (minced)

  • Salt and black pepper

  • 2 x 1 Tsp chili flakes

  • 2 x 1 Tsp cumin

  • 2 x 1 tsp cinnamon

  • 2 tsp hot sauce

  • ¾ can of Mexican Lager (we recommend El Espinazo Del Diablo from Good Robot Brewing)

  • 1 28-oz. can diced tomatoes or you can dice 6 tomatoes the night before and add oregano, thyme and rosemary and let sit overnight in their juices.

  • 2 cans of black beans (rinsed)



  1. Heat the oil in a large pot over medium-high heat.

  2. Add the onion, garlic cook for about 3 minutes until they are translucent. Add the   peppers and 1 x chili flakes, cumin and cinnamon. 

  3. Cook, stirring often, until softened - about 6 to 8 minutes.

  4. Add ¾ can of beer and cook until reduced by half - about 6 to 8 minutes.

  5. Add the tomatoes (with their juices), beans 

  6. Cook for about 20 minutes. 

  7. Serve with hot sauce, crackers and cornbread, or whatever toppings you prefer.


Note: This chili gets better with age like most soups, so if you can make it in advance, that would be preferable. This way the flavors grow more intense and the whole dish melds together a bit better. You can put this in mason jars and eat up to 3 to 4 day. You can freeze this dish.

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Refreshing Vegan TacOS


  • Tortillas

  • 1 Avocado sliced up in segments

  • 1 green pepper sliced

  • 1 bunch of Cilantro picked apart 

  • 1 Roma tomato sliced 

  • 1 Small green and 1 small purple cabbage, grated (1/4) 

  • ½ lime sliced into two wedges

  • ½ tsp cane brown sugar



Build your tacos with above ingredients, then top with lemon juice and cane brown sugar. (Makes 6).

These are delicious and light. A great side dish to have with the warm chilli, sitting by a campfire or on the back deck.

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