Veggie Chili

Name: Veggie Chili
Ingredients: 2 medium onions chopped; 1 x garlic fresh, chopped; 2 1/2 tablespoons chili powder; 2 teaspoons cumin ground; 1 teaspoon oregano crushed; 1/4 teaspoon cayenne pepper; 2 cups vegetable stock; 28 ounces tomatoes peeled, chopped, with juice; 1 can beer; 1 teaspoon sugar; 1 teaspoon salt; 1 each bay leaves; 1 tablespoon cornmeal; 2 pounds zucchini cut into 1 inch pieces; 2 cans black beans rinsed and drained; 11 ounces corn kernels, canned drained

16 ingredients

13 steps

Ingredients

2 medium onions chopped
1 x garlic fresh, chopped
2 1/2 tablespoons chili powder
2 teaspoons cumin ground
1 teaspoon oregano crushed
1/4 teaspoon cayenne pepper
2 cups vegetable stock
28 ounces tomatoes peeled, chopped, with juice
1 can beer
1 teaspoon sugar
1 teaspoon salt
1 each bay leaves
1 tablespoon cornmeal
2 pounds zucchini cut into 1 inch pieces
2 cans black beans rinsed and drained
11 ounces corn kernels, canned drained

Directions

1

Cook onions over low heat until soft and translucent.
2

Add garlic, chili power, cumin, oregano, and cayenne.
3

Cook a few minutes while stirring constantly.
4

Add vegetable broth.
5

Add tomatoes and juice, beer, sugar, salt, and bay leaf.
6

Stop here and refrigerate up to two days if you are making this up ahead of time.
7

When ready to finish, bring to gentle simmer and continue.
8

Sprinkle cornmeal over surface slowly while stirring to avoid lumps.
9

Add zucchini and bring to boil.
10

Reduce heat and simmer 5 minutes.
11

Add black beans and corn, simmer 5 to 15 minutes.
12

I served over brown rice and provided bowls of hot sauce, sour cream, chopped jalapeno peppers, and chopped onions.
13

I also had a loaf of wheat bread and several people ate their chili with that instead of the rice.