Hippie Pepper Chili Stew

My quest to find a good vegetarian chili recipe ended with this. It's a combination of a couple of recipes plus some adjustments and additions of my own. My roommate says it is not chili--more like a stew--but still really good, if only I left out the bell peppers. I don't really measure or time my recipes, so this is a bit approximate. Season with salt and pepper every step or two. It's vegan as long as you don't top with the optional sour cream.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  large yellow onion, chopped
• 1  carrot, peeled and chopped
• 2  celery ribs, chopped
• 1  green bell pepper, chopped
• 1  jalapeno, minced, seeded if you like, depending on preferred heat level
• 2  garlic cloves, chopped
• 1 -2  tablespoon chili powder
• 1  dash cumin (to taste)
•  salt and pepper, to taste
• 1  zucchini, diced
• 0.5 (12 ounce)  beer, whatever you like
• 2 (15 ounce) cans diced tomatoes with green chilies
• 1 (16 ounce) package  lite extra-firm tofu, drained, patted dry, and large-diced
• 1 (15 ounce) can cannellini beans, drained and rinsed or 1 (15 ounce) can  any other  beans
•  sour cream (optional)
•  cilantro (optional)
•  pickled jalapeno pepper (optional)
•  tortilla (optional)
•  tortilla chips (optional)

Directions

1. Add oil then onion to a large pot and saute a couple of minutes.
2. Add carrot and celery and saute a couple of minutes further.
3. Add green bell pepper, jalapeno, garlic, chili powder, and cumin. Saute a further 5 minutes or so.
4. Add zucchini, beer, and 1 can of tomatoes. Cook until heated through.
5. Add the other can of tomatoes, tofu, and beans.
6. Check for seasoning and simmer a few minutes before serving.
7. Garnish with whatever you like (I like a dollop of sour cream, chopped cilantro, and rough-chopped pickled jalapeno. I like to serve it with a few blue corn tortilla chips and a small warmed flour tortilla.).