Quench MagazineVege Chili | Beans and Grains | Quench Magazine
Discover the delicious and healthy Vegetarian Chili recipe featuring beans, grains, and veggies. Perfect for a hearty meal with optional TVP and served over brown rice or wheat bread.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Refrigerator
- Serving bowl
Ingredients
- 2 md Sized onions, chopped
- Fresh garlic, chopped (you Decide how much)
- 2 1/2 T Chili powder
- 2 t Ground cumin
- 1 t Dried oregano leaves, Crushed
- 1/4 t Cayenne pepper
- 2 c Vegetable stock (or 2 cans)
- 28 oz Can of peeled tomatoes, Chopped, with juice
- 1 Beer
- 1 t Sugar
- 1 t Salt
- 1 Bay leaf
- 1 T Cornmeal
- 2 lb Zucchini cut into 1 inch Pieces
- 2 cn Black beans, rinsed and Drained
- 1 cn 11 oz. whole kernel corn, Drained
- TVP (optional)
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