Vege Chili

Description

I served over brown rice and provided bowls of hot sauce, fat-free sour cream, 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

Ingredients

• 2 medium-sized onions, chopped
• fresh garlic, chopped (you decide how much)
• 2½ tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp dried oregano leaves, crushed
• ¼ tbsp cayenne pepper
• 2 cups vegetable stock (or 2 cans)
• 1 (28 oz) can of peeled tomatoes chopped, with juice
• 1 beer
• 1 tbsp sugar
• 1 tbsp salt
• 1 bay leaf
• 1 tbsp cornmeal
• 2 lbs zucchini cut into 1 inch pieces
• 2 can black beans, rinsed and drained
• 1 can (11 oz) whole kernel corn drained
• TVP (optional)

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 vege 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. (at this point, my so got real excited and said, it's chili, look, it looks just like chili).
10. Add zucchini and bring to boil.
11. Reduce heat and simmer 5 minutes (add TVP here if you are using it) add black beans and corn, simmer 5 – 15 minutes.