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
- 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)
- 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 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 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.