Hippie Pepper Chili Stew

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 1 carrot, peeled and chopped
• 2 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, minced, seeded if you like, depending on preferred heat level
• 2 garlic cloves, chopped
• 1 -2 tablespoon chili powder
• 1 dash cumin (to taste)
• salt and pepper, to taste
• 1 zucchini, diced
• 0.5 (12 ounce) beer, whatever you like
• 2 (15 ounce) cans diced tomatoes with green chilies
• 1 (16 ounce) package lite extra-firm tofu, drained, patted dry, and large-diced
• 1 (15 ounce) can cannellini beans, drained and rinsed or (15 ounce) can any other beans
• sour cream (optional)
• cilantro (optional)
• pickled jalapeno pepper (optional)
• tortilla (optional)
• tortilla chips (optional)

1. Add oil then onion to a large pot and saute a couple of minutes.
2. Add carrot and celery and saute a couple of minutes further.
3. Add green bell pepper, jalapeno, garlic, chili powder, and cumin. Saute a further 5 minutes or so.
4. Add zucchini, beer, and 1 can of tomatoes. Cook until heated through.
5. Add the other can of tomatoes, tofu, and beans.
6. Check for seasoning and simmer a few minutes before serving.
7. Garnish with whatever you like (I like a dollop of sour cream, chopped cilantro, and rough-chopped pickled jalapeno. I like to serve it with a few blue corn tortilla chips and a small warmed flour tortilla.).

olive oil, yellow onion, carrot, celery, green bell pepper, like, garlic, chili powder, cumin, salt, zucchini, like, tomatoes, package lite, cannellini beans, sour cream, cilantro, pepper, tortilla, tortilla chips

Taken from www.food.com/recipe/hippie-pepper-chili-stew-200481 (may not work)