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1
2 tablespoons Canola Oil
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2
In a large heavy pot, heat the oil over medium high heat.
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3
4 smashed Cloves of Garlic
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4
1 large Yellow Onion, chopped
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5
Add onions, garlic, and saute until translucent.
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6
1 bag Corn, frozen or fresh
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7
2 medium Zucchinis, sliced and diced
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8
Add zucchini and corn and saute for 5 minutes, stirring occasionally.
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9
1 16 oz can of Roasted Tomatoes, chopped
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10
Juice from tomato can
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11
Salt to taste
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12
Pepper to taste
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13
1/4 cup Chili Powder
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14
2-3 tablespoons Cumin
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15
2-3 Bay Leaves
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16
2 tablespoon Oregano
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17
2 tablespoons tomato paste
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18
Add tomato paste, chopped tomatoes and juice from tomato can. Then add all salt, pepper, herbs and spices. Stir well.
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19
1-2 Chipotle Peppers in Adobo Sauce, chopped
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20
2 cans Kidney Beans, drained and rinsed
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21
1 can Black Beans, drained and rinsed
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22
Add 1-2 chopped chipotle peppers and beans (1-2 is your call depending on how spicy you like things). Stir well.
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23
1 bottle Beer
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24
1 cup Vegetable Stock
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25
Add beer and vegetable stock until liquid covers all ingredients in the pot.
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26
Shredded cheddar
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27
Chopped avocado
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28
Fresh lime juice
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29
Sour cream
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30
Bring to a boil, and then reduce heat to medium low. Simmer for a half-hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
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31
Serve with shredded cheddar, chopped avocado and fresh lime juice. Or sour cream (all are your choice)
