Veggie Chili

Recipe Ingredients

2		Sized onions - chopped (medium)
		Fresh garlic - chopped (you
		Decide how much)
2 1/2 tablespoons	37ml	Chili powder
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Dried oregano leaves
		Crushed
1/4 teaspoon	1.3ml	Cayenne pepper
2 cups	474ml	Vegetable stock - (or 2 cans)
1		Peeled tomatoes
		Chopped - with juice
1		Beer
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1		Bay leaf
1 tablespoon	15ml	Cornmeal
2 lbs	908g / 32oz	Zucchini cut into 1 inch
2		Black beans - rinsed and
		Drained
1		-- ¥
1		Kernel corn
		Drained
		Tvp - (optional)

Recipe Instructions

Cook onions over low heat until soft and translucent.

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

Cook a few minutes while stirring constantly. Add vegetable 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 lumps. (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 5-15 minutes.

I served over brown rice and provided bowls of hot sauce, FF 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.

Source:
Susan Feniger and Mary Sue Milliken

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