2 tbsp canola oil
4 smashed cloves of garlic
1 large chopped yellow onion
2 large green peppers, roughly chopped
1 cup diced carrots
1 bag frozen corn (or fresh)
2 medium zucchinis, sliced and diced
2 jalapeño peppers, seeded and diced
1 can (16 oz) can of fire roasted tomatoes, chopped
1 can tomato paste
3 cans of red and black beans, drained and rinsed
1 bottle beer
1 cup vegetable stock
4-5 tbsp chili powder, or more to taste
2-3 tbsp cumin
2 tsp salt, or more to taste
fresh ground pepper (about 15 grinds)
2-3 bay leaves
2 tbsp oregano
2 chopped chipotle peppers in adobo sauce (they come in a can and can be found in the Mexican section at the grocery store)

In a large heavy pot, heat the oil over medium high heat. Add onions, garlic, and carrots; sauté until translucent. Add all peppers (except the chipotle), zucchini and corn; sauté for 5 minutes, stirring occasionally. Add tomato paste, chopped tomatoes and tomato juice. Then add all salt, pepper, herbs and spices. Stir well. Add 2 chopped chipotle peppers and beans. Stir well. Add beer and vegetable stock until liquid covers all ingredients in the pot. 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; no cilantro!

Note: This chili is always best the second day. It also goes well with fried or poached eggs for brunch.

Recipe courtesy of Randy Barone