Ingredients
2 Tablespoons olive oil
1/2 cup sweet onion chopped
1/2 cup green bell pepper chopped
1/2 cup celery chopped
1 medium size zucchini or summer squash chopped
2 14oz. cans Muir Glen Organic diced fire roasted tomatoes undrained
1 15 oz can garbanzo beans drained and rinsed
1 cup frozen corn
2 Tablespoons red wine vinegar
1 teaspoon sugar
2 Tablespoons chili powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon cumin
1 teaspoon parsley flakes
1 bay leaf
1/2 teaspoon salt
6 oz. beer
sour cream and shredded cheddar cheese for garnish
Preparation
In a 4-6 Qt. pot, saute onion, bell pepper, celery and squash in olive oil till tender, stirring occasionally. Stir in un-drained tomatoes, drained garbanzo beans and all remaining seasonings (not beer) Bring to a boil and simmer, covered about 20 to 30 minutes. Stir in beer and simmer uncovered till desired consistency. Garnish with shredded cheddar cheese and a dollop of sour cream.
Can be served over rice, pasta or cornbread for a heartier dish.
