Vege Chili

I served over brown rice and provided bowls of hot sauce, fat-free 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 over

Ingredients

 * 2 medium-sized onions, chopped
 * fresh garlic, chopped (you decide how much)
 * 2½ tbsp chili powder
 * 2 tbsp ground cumin
 * 1 tbsp dried oregano leaves, crushed
 * ¼ tbsp cayenne pepper
 * 2 cups vegetable stock (or 2 cans)
 * 1 (28 oz) can of peeled tomatoes chopped, with juice
 * 1 beer
 * 1 tbsp sugar
 * 1 tbsp salt
 * 1 bay leaf
 * 1 tbsp cornmeal
 * 2 lbs zucchini cut into 1 inch pieces
 * 2 can black beans, rinsed and drained
 * 1 can (11 oz) whole kernel corn drained
 * TVP (optional)

Directions

 * 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 vege 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) (at this point, my so got real excited and said, it's chili, look, it looks just like chili).
 * 10) Add zucchini and bring to boil.
 * 11) Reduce heat and simmer 5 minutes.
 * 12) (add TVP here if you are using it) add black beans and corn, simmer 5 – 15 minutes.