Daphne S Veggie Chili Recipe

Ingredients for Daphne S Veggie Chili

• Canola Oil
• Yellow Onion
• Garlic Cloves
• 2 medium zucchini, chopped
• 1 cup frozen corn
• 2 tablespoons tomato paste
• Tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Bay Leaves
• Oregano
• Chili Powder
• Cumin
• Chipotle Chile In Adobo
• Kidney Beans
• Black Beans
• 12 ounces beer
• 1 cup vegetable stock
• Cheddar Cheese
• Avocado
• Sour cream (optional, to taste)

How to Make Daphne S Veggie Chili

1. Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat.
2. Add 1 large onion, chopped, and 4 cloves garlic, minced, and sauté until translucent (about 5 minutes).
3. Add 2 medium zucchini, chopped, and 1 cup frozen corn and sauté for 5 minutes, stirring occasionally.
4. Stir in 2 tablespoons tomato paste and 2 (28-ounce) cans crushed tomatoes with their juice.
5. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional).
6. Add 1-2 chopped chipotle peppers in adobo sauce (adjust to taste) and 2 (15-ounce) cans kidney beans, drained and rinsed.
7. Stir well to combine all ingredients.
8. Add 12 ounces of beer and 1 cup vegetable stock. Ensure the liquid covers all ingredients.
9. Bring to a boil, then reduce heat to medium-low.
10. Simmer for 30 minutes, stirring occasionally.
11. Remove from heat and taste, adjusting seasonings as needed. Add more salt, pepper, or chipotle peppers for desired heat and flavor.
12. Serve hot, topped with shredded cheddar cheese, chopped avocado, a squeeze of fresh lime juice, and a dollop of sour cream (optional).
13. Enjoy!