Prep 10 mins
Cook 45 mins
A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.
- 29.58 ml canola oil (I use olive oil)
- 1 large yellow onion, chopped
- 4 garlic cloves, smashed
- 2 medium zucchini, sliced and diced
- 453.59 g bag corn (frozen or fresh)
- 29.58 ml tomato paste
- 453.59 g canroasted tomatoes, chopped, with juice
- 2-3 bay leaves
- 29.58 ml oregano
- 59.14 ml chili powder
- 29.58-44.37 ml cumin
- 1-2 chipotle chile in adobo, chopped
- 2 (850.48 g) can kidney beans, drained, rinsed
- 425.24 g can black beans, drained, rinsed
- 340.19 g bottle beer (or sub vegetable broth)
- 236.59 ml vegetable stock
- cheddar cheese, shredded to serve
- avocado, chopped to serve
- 2 limes to serve, juice
- sour cream, to serve
- In a large heavy pot, heat the oil over medium high heat.
- Add the onion and garlic, and saute until translucent.
- Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
- Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
- Add 1-2 chopped chipotle peppers and the beans.Stir well.
- Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
- 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.
- Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
This is a nice, spicy chili that even meat-eating DH enjoyed. It is hearty and has good texture. I was short on red kidney beans, so I used one can of red and one can of white (cannellini). We opted for 2 of the chipotle chiles in adobo. We used 12 oz lager and this worked well. We topped with Mexican blend cheese. This was too spicy for my parents when they tried a bite the next day, but was perfect for DH and myself. This also reheated really well for lunch the next day. DH and I already added this to our keeper file and will make again. Thanks!
Very good! Tons of flavor. I served the first serving right away, and then let the rest sit and meld a few days. Good both ways :) I served with a spicy jalapeno cornbread - delicious pairing. I used frozen corn, 2 chipotle chiles in adobo, and a gluten free beer. Thanks for sharing! Veggie Swap 55