Southwest Chili
3 T olive oil
2 onions chopped
3 garlic cloves, chopped
2 1/2 T chili powder
2 t cumin
1 t oregano
1 1/2 c water
14 oz can veggie broth
1/4 t cayenne pepper
1-28 oz can tomatoes
1 tsp sugar
1 bay leaf
1T cornmeal
2 zucchini
1-15 oz black beans
1-15 oz corn
1 15 oz kidney beans
Brown onions in olive oil. Add garlic, cumin, chili, oregano, cayenne. Cooking stirring 1-2 mins to toast spices lightly. Stir in water. Add tomatoes, juice, sugar, salt, and bay leaf. Boil, then simmer 40 mins. Dust cornmeal over surface. Add zucchini, bring to a boil. Reduce heat, simmer 5 mins, add beans, and corn. Simmer 5 mins more & serve.
Serve with condiments, grated cheese, chopped green onions, chopped olives.