Vegetarian Chili

• 2 Tablespoons Vegetable Oil
• 2 whole Carrots, Diced
• 1 whole Onion, Diced
• 1 whole Zucchini, Diced
• 2 cloves Garlic, Minced
• 1 whole Red Bell Pepper, Diced
• 1 cup Corn Kernels, Fresh Or Frozen
• 2 Tablespoons Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 cup Amber Ale
• 28 ounces, weight Can Of Diced Tomatoes, Low-sodium
• 14 ounces, weight Can Of Diced Tomatoes
• 14 ounces, weight Can Of Kidney Beans
• 14 ounces, weight Can Of Black Beans
• 2 cups Vegetable Broth
• 1 cup Pearl Barley
• 1 Tablespoon Brown Sugar
• 1/4 cups Pickled Jalapeno Peppers, Diced

1. Heat vegetable oil in a large stock pot. Add the carrots to the pot and cook for two to three minutes. Add the onions and stir until they start to soften. Next, toss the zucchini, garlic, peppers, and corn into the pot. Stir for three minutes, add the spices, and cook another minute. Pour the beer into the pot and let it come to a simmer. Add the tomatoes, beans, and broth. Let it come to a boil (10 minutes) and then add the barley. The barley should cook for 35 minutes. Close to the end of cooking time, stir in the brown sugar and jalapenos.

vegetable oil, carrots, onion, zucchini, garlic, red bell pepper, corn kernels, chili powder, cumin, salt, pepper, amber, tomatoes, tomatoes, kidney, black beans, vegetable broth, barley, brown sugar, ubc

Taken from tastykitchen.com/recipes/soups/vegetarian-chili-6/ (may not work)