Daphne's Veggie Chili

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 in a large heavy pot, heat the oil over medium high heat.
• 2 add the onion and garlic, and saute until translucent.
• 3 add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
• 4 add the tomato paste and chopped tomatoes with the juice from the can. then add the salt, pepper, herbs,and spices.
• 5 add 1-2 chopped chipotle peppers and the beans.stir well.
• 6 add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
• 7 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.
• 8 serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
• 9 enjoy!