Daphne'S Veggie Chili - cooking recipe

Ingredients
    2 tablespoons canola oil (I use olive oil)
    1 large yellow onion, chopped
    4 garlic cloves, smashed
    2 medium zucchini, sliced and diced
    1 (16 ounce) bag corn (frozen or fresh)
    2 tablespoons tomato paste
    1 (16 ounce) can roasted tomatoes, chopped, with juice
    salt
    pepper
    2 -3 bay leaves
    2 tablespoons oregano
    1/4 cup chili powder
    2 -3 tablespoons cumin
    1 -2 chipotle chile in adobo, chopped
    2 (15 ounce) cans kidney beans, drained, rinsed
    1 (15 ounce) can black beans, drained, rinsed
    1 (12 ounce) bottle beer (or sub vegetable broth)
    1 cup vegetable stock
    cheddar cheese, shredded to serve
    avocado, chopped to serve
    2 limes to serve, juice
    sour cream, to serve
Preparation
    In a large heavy pot, heat the oil over medium high heat.
    Add the onion and garlic, and saute until translucent.
    Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
    Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
    Add 1-2 chopped chipotle peppers and the beans.Stir well.
    Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
    Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
    Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
    Enjoy!

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