astray recipes: Vege chili

Categories: Fatfree; Chili; Vegetable
Yield: 1 servings

Measure	Ingredient
2 mediums	Sized onions, chopped
	Fresh garlic, chopped (you
	Decide how much)
2½ tablespoon	Chili powder
2 teaspoons	Ground cumin
1 teaspoon	Dried oregano leaves,
	Crushed
¼ teaspoon	Cayenne pepper
2 cups	Vegetable stock (or 2 cans)
28 ounces	Can of peeled tomatoes,
	Chopped, with juice
1	Beer
1 teaspoon	Sugar
1 teaspoon	Salt
1	Bay leaf
1 tablespoon	Cornmeal
2 pounds	Zucchini cut into 1 inch
	Pieces
2 cans	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.

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.

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.

From: Redcz@.... Fatfree Digest [Volume 10 Issue 15] Aug. 25, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

vege chili