Date: Wed, 24 Aug 94 16:27:47 EDT
From: Redcz@aol.com
Vege Chili
2 medium sized onions, chopped
Fresh garlic, chopped (you decide how much)
2-1/2 Tablespoons chili powder
2 teaspoons ground cumin
1 t dried oregano leaves, crushed
1/4 teaspoon cayenne pepper
(very mild - use more if you want)
2 cups vegetable stock (or 2 cans)
28 oz can of peeled tomatoes, chopped, with juice
1 beer (I used lite beer)
1 teaspoon sugar
1 teaspoon salt
1 bay leaf
1 tablespoon cornmeal
2 pounds zucchini cut into 1 inch pieces
2 cans black beans, rinsed and drained
11 oz. can whole kernel corn, drained
TVP (optional)
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.
kwvegan vegan