Veggie Chili

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.

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.

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.

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.

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