Amazing Veggie Chili

This is my all-time favorite veggie chili recipe, and in the photograph it is served with avocado and sirracha sauce (my fav!!). It tastes so good, it seems like it would be unhealthy and yet...it's all veggies essentially! Perfect for cold weather, this recipe makes a huge batch, so plan on freezing or giving half the pot to a friend!

Please note the Jopen Koyt beer as well (in a Chimay glass). This is our all-time favorite beer. Impossible to find, unbelievable to drink.

VEGETARIAN CHILI

2 tablespoons vegetable oil

1 onion, chopped

2 carrots, sliced into thin coins

1 green bell pepper, coarsely chopped

2 each small zucchini and small yellow squash, cut into 1/2-inch dice

1 can (28 ounces) crushed tomatoes

2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed

1 can (15 1/4 ounces) corn, with liquid (I use fresh corn if possible!)

6 ounces tomato paste

1 can (4 ounces) chopped green chiles, with liquid

6 tablespoons chili powder

1 tablespoon ground cumin

2 tablespoons sugar (I use 1 tablespoon agave nectar)

1 to 2 teaspoons salt, to taste

1/2 teaspoon pepper

1 cup prepared TVP

Tofu sour cream (for garnish), optional

Grated Cheddar cheese (for garnish), optional

preparation

1. Place the oil in a large, heavy pot over medium heat. Add the onions,

carrots, and bell pepper and cook about 8 minutes. Add the zucchini and

squash; continue to cook until all the vegetables are tender, about 8

minutes more.

2. Add remaining ingredients, except the garnishes; combine well. Bring to a

boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in

bowls with a dollop of sour cream and grated Cheddar, if desired.