Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 medium onions, chopped

  3. Fresh garlic, chopped (you decide how much)

  4. 2 1/2 tablespoon Chili powder

  5. 2 teaspoon Ground cumin

  6. 1 teaspoon Dried oregano leaves,

  7. Crushed 1/4 teaspoon Cayenne pepper

  8. 2 cups Vegetable stock (or 2 cans)

  9. 28 Ounces peeled tomatoes,

  10. Chopped, with juice

  11. 1 can Beer

  12. 1 teaspoon Sugar

  13. 1 teaspoon Salt

  14. 1 Bay leaf

  15. 1 tablespoon Cornmeal

  16. 2 pound Zucchini cut into 1 inch Pieces

  17. 2 can Black beans, rinsed and Drained

  18. 11 Ounces whole kernel corn, Drained

  19. TVP

Instructions Jump to Ingredients ↑

  1. Cook onions over low heat until soft and translucent. Add garlic, chilipower, cumin, oregano, and cayenne. Cook a few minutes while stirringconstantly. Add vege broth. Add tomatoes and juice, beer, sugar, salt,and bay leaf.

  2. Stop here and refrigerate up to two days if you are making this up ahead oftime. When ready to finish, bring to gentle simmer and continue.

  3. Sprinkle cornmeal over surface slowly while stirring to avoid lumps. (Atthis point, my SO got real excited and said, it's chili, look, it looksjust like chili). Add zucchini and bring to boil. Reduce heat and simmer 5minutes. (Add TVP here if you are using it) Add black beans and corn,simmer 5-15 minutes.

  4. 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 wheatbread and several people ate their chili with that instead of the rice.

  5. Yum yum. I would imagine it's good the next day, maybe next time I'lldouble the recipe so that there will be some left


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