Vegetable Chili

Course : Chili
Serves: 1
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2 medium sized onions -- chopped
3 cloves fresh garlic -- chopped (you decide how much)
2 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves crushed
1/4 teaspoon cayenne pepper
2 cups vegetable stock -- (or 2 cans)
28 ounces peeled tomatoes chopped -- with juice
1 can beer
1 teaspoon sugar
1 teaspoon salt
1 piece bay leaf
1 tablespoon cornmeal
2 pounds zucchini -- cut into 1 inch piece
2 cans black beans -- rinsed and drained
11 ounces kernel corn -- whole drained

Preparation / Directions:

Cook onions over low heat until soft and translucent. Add garlic, chili power, cumin, oregano, and cayenne. Cook a few minutes while stirring constantly. Add vege broth. Add tomatoes and juice, beer, sugar, salt, and bay leaf. Stop here and refrigerate up to two days if you are making this up ahead of time. When ready to finish, bring to gentle simmer and continue. Sprinkle cornmeal over surface slowly while stirring to avoid lumps. (At this point, my SO got real excited and said, it's chili, look, it looks just like chili). Add zucchini and bring to boil. Reduce heat and simmer 5 minutes. (Add TVP here if you are using it) Add black beans and corn, simmer 5-15 minutes. I served over brown rice and provided bowls of hot sauce, FF 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. I would imagine it's good the next day, maybe next time I'll double the recipe so that there will be some left


Nutritional Information:

2038 Calories (kcal); 19g Total Fat; (8% calories from fat); 111g Protein; 356g Carbohydrate; 5mg Cholesterol; 5643mg Sodium

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