Vege chili

Yield: 1 servings

Measure Ingredient
2 mediums Sized onions, chopped
\N \N Fresh garlic, chopped (you
\N \N Decide how much)
2½ tablespoon Chili powder
2 teaspoons Ground cumin
1 teaspoon Dried oregano leaves,
\N \N Crushed
¼ teaspoon Cayenne pepper
2 cups Vegetable stock (or 2 cans)
28 ounces Can of peeled tomatoes,
\N \N Chopped, with juice
1 \N Beer
1 teaspoon Sugar
1 teaspoon Salt
1 \N Bay leaf
1 tablespoon Cornmeal
2 pounds Zucchini cut into 1 inch
\N \N Pieces
2 cans Black beans, rinsed and
\N \N Drained
1 can 11 oz. whole kernel corn,
\N \N Drained
\N \N 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

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