Cook onions over low heat until soft and translucent.
- 2 medium Sized onions -- chopped
- Fresh garlic -- chopped (you decide how much)
- 2 1/2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano leaves crushed
- 1/4 teaspoon Cayenne pepper
- 2 cups Vegetable stock (or 2 cans)
- 28 ounces Can of peeled tomatoes chopped -- with juice
- 1 Beer
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 Bay leaf
- 1 tablespoon Cornmeal
- 2 pounds Zucchini cut into 1 inch pieces
- 2 cans Black beans -- rinsed and drained
- 1 can 11 oz. whole kernel corn drained
- TVP (optional)
Add garlic, chili powder, cumin, oregano, and cayenne.
Cook a few minutes while stirring constantly.
Add vege broth.
Add tomatoes and juice, beer, sugar, salt, and bay leaf.
Stop here and refrigerate up to two days if you are making this
up ahead of time.
When ready to finish, bring to gentle simmer and continue.
Sprinkle cornmeal over surface slowly while stirring to avoid
(At this point, my SO got real excited and said, it's chili, look,
it looks just like chili).
Add zucchini and bring to boil. Reduce heat and simmer 5 minutes.
(Add TVP here if you are using it) Add black beans and corn, simmer
I served over brown rice and provided bowls of hot sauce, chopped
jalapeno peppers, and chopped onions.
I also had a loaf of wheat bread and several people ate their chili
with that instead of the rice.
Yum yum. I would imagine it's good the next day, maybe next time
I'll double the recipe so that there will be some left over.