Super Bowl Of Vegetarian Chili

• 2 Tablespoons olive oil
• 1/2 cup sweet onion chopped
• 1/2 cup green bell pepper chopped
• 1/2 cup celery chopped
• 1 medium size zucchini or summer squash chopped
• 2 14oz. cans Muir Glen Organic diced fire roasted tomatoes undrained
• 1 15 oz can garbanzo beans drained and rinsed
• 1 cup frozen corn
• 2 Tablespoons red wine vinegar
• 1 teaspoon sugar
• 2 Tablespoons chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 teaspoon cumin
• 1 teaspoon parsley flakes
• 1 bay leaf
• 1/2 teaspoon salt
• 6 oz. beer
• sour cream and shredded cheddar cheese for garnish

1. In a 4-6 Qt. pot, saute onion, bell pepper, celery and squash in olive oil till tender, stirring occasionally. Stir in un-drained tomatoes, drained garbanzo beans and all remaining seasonings (not beer) Bring to a boil and simmer, covered about 20 to 30 minutes. Stir in beer and simmer uncovered till desired consistency. Garnish with shredded cheddar cheese and a dollop of sour cream.
2. Can be served over rice, pasta or cornbread for a heartier dish.

olive oil, sweet onion, green bell pepper, celery, zucchini, fire roasted tomatoes, garbanzo beans, frozen corn, red wine vinegar, sugar, chili powder, cinnamon, allspice, oregano, basil, cumin, parsley flakes, bay leaf, salt, beer, sour cream

Taken from www.epicurious.com/recipes/member/views/super-bowl-of-vegetarian-chili-50053320 (may not work)