Veggie Chili

• 2 medium onions chopped
• 1 x garlic fresh, chopped
• 2 1/2 tablespoons chili powder
• 2 teaspoons cumin ground
• 1 teaspoon oregano crushed
• 1/4 teaspoon cayenne pepper
• 2 cups vegetable stock
• 28 ounces tomatoes peeled, chopped, with juice
• 1 can beer
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 each bay leaves
• 1 tablespoon cornmeal
• 2 pounds zucchini cut into 1 inch pieces
• 2 cans black beans rinsed and drained
• 11 ounces corn kernels, canned drained

1. Cook onions over low heat until soft and translucent.
2. Add garlic, chili power, cumin, oregano, and cayenne.
3. Cook a few minutes while stirring constantly.
4. Add vegetable broth.
5. Add tomatoes and juice, beer, sugar, salt, and bay leaf.
6. Stop here and refrigerate up to two days if you are making this up ahead of time.
7. When ready to finish, bring to gentle simmer and continue.
8. Sprinkle cornmeal over surface slowly while stirring to avoid lumps.
9. Add zucchini and bring to boil.
10. Reduce heat and simmer 5 minutes.
11. Add black beans and corn, simmer 5 to 15 minutes.
12. I served over brown rice and provided bowls of hot sauce, sour cream, chopped jalapeno peppers, and chopped onions.
13. I also had a loaf of wheat bread and several people ate their chili with that instead of the rice.

onions, garlic, chili powder, cumin ground, oregano, cayenne pepper, vegetable stock, tomatoes, beer, sugar, salt, bay leaves, cornmeal, zucchini, black beans, corn kernels

Taken from recipeland.com/recipe/v/veggie-chili-39822 (may not work)