Vege Chili Recipe from Mexico with Black Beans, Zucchini, and TVP

Ingredients

• 2 medium-sized onions, chopped
• fresh garlic, chopped (adjust amount to taste)
• 2 1/2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp dried oregano leaves, crushed
• 1/4 tbsp cayenne pepper
• 2 cups vegetable stock (or 2 cans)
• 1 (28 oz (794 g)) can of peeled tomatoes, chopped, with juice
• 1 beer
• 1 tbsp sugar
• 1 tbsp salt
• 1 bay leaf
• 1 tbsp cornmeal
• 2 lb (907 g) zucchini, cut into 1 inch pieces
• 2 cans black beans, rinsed and drained
• 1 can (11 oz (312 g)) whole kernel corn, drained
• tvp (optional)