RCI-SP.003.0712.001
Vege Chili
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- medium-sized onions2 unitchopped
- fresh garlic1 unitchopped (you decide how much)
- 2½ tbsp
- 2 tbsp
- dried oregano leaves1 tbspcrushed
- ¼ tbsp
- 2 cups
- (28 oz) can of peeled tomatoes chopped1 unitwith juice
- 1 unit
- 1 tbsp
- 1 tbsp
- 1 unit
- 1 tbsp
- zucchini cut into 1 inch pieces2 lbs
- black beans2 canrinsed and drained
- 1 can
- 1 unit
Method
1
Chop the onions and garlic finely, then set aside.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the chopped onions, cooking for 3-4 minutes until softened and translucent.
4 minutes
3
Add the chopped garlic to the pot and cook for 1 minute until fragrant, stirring constantly.
4
Stir in the chili powder, ground cumin, crushed oregano, and cayenne pepper, toasting the spices for 1-2 minutes to develop their flavors.
2 minutes
5
Pour in the beer, deglazing the bottom of the pot and scraping up any browned bits with a wooden spoon.
6
Add the vegetable stock, canned tomatoes with juice, sugar, salt, and bay leaf, stirring to combine.
2 minutes
7
Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
5 minutes
8
Stir in the cornmeal until fully dissolved to help thicken the chili.
9
Add the zucchini pieces, black beans, and corn to the pot, stirring gently to incorporate.
10
Simmer the chili uncovered for 30-35 minutes, stirring occasionally, until the zucchini is tender and flavors have melded.
33 minutes
11
Taste and adjust seasonings with salt, cayenne, or chili powder as desired, then remove the bay leaf before serving.