Veggie Chili from The Chew

By mikinsue

Ingredients

• 2 tablespoons Canola Oil
• 4 smashed Cloves of Garlic
• 1 large Yellow Onion (chopped)
• 1 bag Corn (frozen or fresh)
• 2 medium Zucchinis (sliced and diced)
• 1 16 oz can of Roasted Tomatoes (chopped) and juice from can
• 2 cans Kidney Beans (drained and rinsed)
• 1 can Black Beans (drained and rinsed)
• 1 bottle Beer
• 1 cup Vegetable Stock
• 1/4 cup Chili Powder
• 2-3 tablespoons Cumin
• 2-3 Bay Leaves
• 2 tablespoon Oregano
• 2 Chipotle Pepper in Adobo Sauce (chopped)
• Shredded cheddar
• Chopped avocado
• Fresh lime juice
• Sour cream
• 2 tablespoons tomato paste

Preparation

Step 1

1. In a large heavy pot, heat the oil over medium high heat.
2. Add onions, garlic, and sauté until translucent.
3. Add zucchini and corn and sauté for 5 minutes, stirring occasionally.
4. Add tomato paste, chopped tomatoes and juice from tomato can. Then add all salt, pepper, herbs and spices. Stir well.
5. Add 1-2 chopped chipotle peppers and beans (1-2 is your call depending on how spicy you like things). Stir well.
6. Add beer and vegetable stock until liquid covers all ingredients in the pot.
7. 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.
8. Serve with shredded cheddar, chopped avocado and fresh lime juice. Or sour cream,, cilantro (all are your choice)