Ingredients
2 tablespoons Canola Oil
4 smashed Cloves of Garlic
1 large Yellow Onion (chopped)
1 bag Corn (frozen or fresh)
2 medium Zucchinis (sliced and diced)
1 16 oz can of Roasted Tomatoes (chopped) and juice from can
2 cans Kidney Beans (drained and rinsed)
1 can Black Beans (drained and rinsed)
1 bottle Beer
1 cup Vegetable Stock
1/4 cup Chili Powder
2-3 tablespoons Cumin
2-3 Bay Leaves
2 tablespoon Oregano
2 Chipotle Pepper in Adobo Sauce (chopped)
Shredded cheddar
Chopped avocado
Fresh lime juice
Sour cream
2 tablespoons tomato paste
Preparation
2 tablespoons Canola Oil In a large heavy pot, heat the oil over medium high heat.
4 smashed Cloves of Garlic 1 large Yellow Onion, chopped Add onions, garlic, and sauté until translucent.
1 bag Corn, frozen or fresh 2 medium Zucchinis, sliced and diced Add zucchini and corn and sauté for 5 minutes, stirring occasionally.
1 16 oz can of Roasted Tomatoes, chopped Juice from tomato can Salt to taste Pepper to taste 1/4 cup Chili Powder 2-3 tablespoons Cumin 2-3 Bay Leaves 2 tablespoon Oregano 2 tablespoons tomato paste Add tomato paste, chopped tomatoes and juice from tomato can. Then add all salt, pepper, herbs and spices. Stir well.
1-2 Chipotle Peppers in Adobo Sauce, chopped 2 cans Kidney Beans, drained and rinsed 1 can Black Beans, drained and rinsed Add 1-2 chopped chipotle peppers and beans (1-2 is your call depending on how spicy you like things). Stir well.
1 bottle Beer 1 cup Vegetable Stock Add beer and vegetable stock until liquid covers all ingredients in the pot.
Shredded cheddar Chopped avocado Fresh lime juice Sour cream Bring to a boil, and then reduce heat to medium low. Simmer for a half-hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
Serve with shredded cheddar, chopped avocado and fresh lime juice. Or sour cream (all are your choice)
