Vegetarian Chili

1. 1

   2 tablespoons Canola Oil

2. 2

   In a large heavy pot, heat the oil over medium high heat.

3. 3

   4 smashed Cloves of Garlic

4. 4

   1 large Yellow Onion, chopped

5. 5

   Add onions, garlic, and saute until translucent.

6. 6

   1 bag Corn, frozen or fresh

7. 7

   2 medium Zucchinis, sliced and diced

8. 8

   Add zucchini and corn and saute for 5 minutes, stirring occasionally.

9. 9

   1 16 oz can of Roasted Tomatoes, chopped

10. 10

    Juice from tomato can

11. 11

    Salt to taste

12. 12

    Pepper to taste

13. 13

    1/4 cup Chili Powder

14. 14

    2-3 tablespoons Cumin

15. 15

    2-3 Bay Leaves

16. 16

    2 tablespoon Oregano

17. 17

    2 tablespoons tomato paste

18. 18

    Add tomato paste, chopped tomatoes and juice from tomato can. Then add all salt, pepper, herbs and spices. Stir well.

19. 19

    1-2 Chipotle Peppers in Adobo Sauce, chopped

20. 20

    2 cans Kidney Beans, drained and rinsed

21. 21

    1 can Black Beans, drained and rinsed

22. 22

    Add 1-2 chopped chipotle peppers and beans (1-2 is your call depending on how spicy you like things). Stir well.

23. 23

    1 bottle Beer

24. 24

    1 cup Vegetable Stock

25. 25

    Add beer and vegetable stock until liquid covers all ingredients in the pot.

26. 26

    Shredded cheddar

27. 27

    Chopped avocado

28. 28

    Fresh lime juice

29. 29

    Sour cream

30. 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.

31. 31

    Serve with shredded cheddar, chopped avocado and fresh lime juice. Or sour cream (all are your choice)

* Per serving · 4 servings · Values may vary.