Veggie Chili 2 large onions, chopped 4 tbsp canola oil 4 cloves garlic, minced 1 tbsp thyme 1 tbsp basil 2 tbsp ground cumin 2 tbsp dried oregano 1 tbsp dried chili powder 1 pinch cayenne pepper (or to taste) 1/2 tsp cinnamon 4 chili peppers, chopped Salt and freshly ground pepper to taste 1 1/2 cups water (or veggie stock) 1 tsp brown sugar 4 tsp corn flour 6 ripe tomatoes, peeled, seeded and chopped 1 can (28 oz) tomatoes 2 cans dark kidney beans 1 can whole kernel corn 1/2 cup green onions for garnish, minced Directions 1. If using bulgur wheat, roast until golden. 2. In 2 tbsp of the oil cook onions until they start to change color. 3. Add to the pan the rest of the oil and garlic and cook for 1 minute. 4. Stir in all spices and peppers. Cook for 1 minute. Add salt and pepper. 5. In large pot, combine the pan mixture with everything else but the corn including the brown sugar and corn flour. 6. If using beer, add it and cook until foam disappears. 7. Bring to a boil and simmer uncovered for 1½ - 2 hours, stirring occasionally. 8. Add corn. Cook 10 minutes. 9. Check seasonings. Beans (and bulgur wheat) should be soft, not crunchy or mushy. 10. Serve topped with chopped green onions. Options: 1. 1 can beer (substitute for stock) 2. 1 small can tomato paste (for flavor and thickening) 3. 1 can black beans (add to or substitute for kidney beans) Meat substitute options (use either): 1. 1/2 - 1 cup bulgur wheat 2. 2 cups of crumbled veggie burgers or packaged veggie crumbles