Daphne's Veggie Chili

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A longtime favorite of the oz family. Daphne likes to make it on a friday and let the flavors mingle and multiply until sunday. From the cookbook the chew food life fun.

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Steps

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

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Add the onion and garlic , and saute until translucent.

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

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Add the tomato paste and chopped tomatoes with the juice from the can.

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Then add the salt , pepper , herbs , and spices.

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Add 1-2 chopped chipotle peppers and the beans.

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Stir well.

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

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Bring to a boil , and then reduce heat to medium low.

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Simmer for 1 / 2 hour , stirring occasionally.

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Remove from heat , and adjust seasonings to taste.

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Serve with shredded cheese , chopped avoacado , fresh lime juice and sour cream.

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Enjoy !.

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Ingredients

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canola oil, yellow onion, garlic cloves, zucchini, corn, tomato paste, tomatoes, salt, pepper, bay leaves, oregano, chili powder, cumin, chipotle chile in adobo, kidney beans, black beans, beer, vegetable stock, cheddar cheese, avocado, sour cream