Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  sized onions -- chopped
                        fresh garlic -- chopped (you decide how much)
  2 1/2    tablespoons  chili powder
  2          teaspoons  ground cumin
  1           teaspoon  dried oregano leaves crushed
     1/4      teaspoon  cayenne pepper
  2               cups  vegetable stock -- (or 2 cans)
 28             ounces  peeled tomatoes chopped -- with juice
  1                     beer
  1           teaspoon  sugar
  1           teaspoon  salt
  1                     bay leaf
  1         tablespoon  cornmeal
  2             pounds  zucchini -- cut into 1 inch piece
  2               cans  black beans -- rinsed and drained
 11             ounces  kernel corn -- whole drained
                        tvp -- (optional)

Preparation:

Cook onions over low heat until soft and translucent. Add garlic, chili power, cumin, oregano, and cayenne. Cook a few minutes while stirring constantly. Add vege broth. Add tomatoes and juice, beer, sugar, salt, and bay leaf. Stop here and refrigerate up to two days if you are making this up ahead of time. When ready to finish, bring to gentle simmer and continue. Sprinkle cornmeal over surface slowly while stirring to avoid lumps. (At this point, my SO got real excited and said, it's chili, look, it looks just like chili). Add zucchini and bring to boil. Reduce heat and simmer 5 minutes. (Add TVP here if you are using it) Add black beans and corn, simmer 5-15 minutes. I served over brown rice and provided bowls of hot sauce, FF sour cream, chopped jalapeno peppers, and chopped onions. I also had a loaf of wheat bread and several people ate their chili with that instead of the rice. Yum yum. I would imagine it's good the next day, maybe next time I'll double the recipe so that there will be some left

Nutritional Information:

2038 Calories (kcal); 19g Total Fat; (8% calories from fat); 111g Protein; 356g Carbohydrate; 5mg Cholesterol; 5643mg Sodium