RCI-SP.003.0516.001

Vege Chili

Name: Vege Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unit medium-sized onions (chopped); 1 unit fresh garlic (chopped (you decide how much)); 2½ tbsp chili powder; 2 tbsp ground cumin; 1 tbsp dried oregano leaves (crushed); ¼ tbsp cayenne pepper; 2 cups vegetable stock (or 2 cans); 1 unit (28 oz) can of peeled tomatoes chopped (with juice); 1 unit beer; 1 tbsp sugar; 1 tbsp salt; 1 unit bay leaf; 1 tbsp cornmeal; 2 lbs zucchini cut into 1 inch pieces; 2 can black beans (rinsed and drained); 1 can (11 oz) whole kernel corn drained; 1 unit TVP (optional)

I served over brown rice and provided bowls of hot sauce, fat-free sour cream, chopped jalapeno pepp

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

medium-sized onions
chopped
2 unit
fresh garlic
chopped (you decide how much)
1 unit
chili powder
2½ tbsp
ground cumin
2 tbsp
dried oregano leaves
crushed
1 tbsp
cayenne pepper
¼ tbsp
vegetable stock (or 2 cans)
2 cups
(28 oz) can of peeled tomatoes chopped
with juice
1 unit
beer
1 unit
sugar
1 tbsp
salt
1 tbsp
bay leaf
1 unit
cornmeal
1 tbsp
zucchini cut into 1 inch pieces
2 lbs
black beans
rinsed and drained
2 can
(11 oz) whole kernel corn drained
1 can
TVP (optional)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Vege Chili

Ingredients

Method

What Makes This Variant Distinct