Hippie Pepper Chili Stew

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 1 carrot, peeled and chopped
• 2 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, minced, seeded if you like, depending on preferred heat level
• 2 garlic cloves, chopped
• 1-2 tablespoon chili powder
• 1 dash cumin (to taste)
• salt and pepper, to taste
• 1 zucchini, diced
• 1/2 (12 ounce)  beer, whatever you like
• 2 (15 ounce) cans diced tomatoes with green chilies
• 1 (16 ounce) package lite extra-firm tofu, drained, patted dry, and large-diced
• 1 (15 ounce) can cannellini beans, drained and rinsed or any other beans
• sour cream (optional)
• cilantro (optional)
• pickled jalapeno pepper (optional)
• tortilla (optional)
• tortilla chips (optional)

Directions

1. 1

   Add oil then onion to a large pot and saute a couple of minutes.

2. 2

   Add carrot and celery and saute a couple of minutes further.

3. 3

   Add green bell pepper, jalapeno, garlic, chili powder, and cumin. Saute a further 5 minutes or so.

4. 4

   Add zucchini, beer, and 1 can of tomatoes. Cook until heated through.

5. 5

   Add the other can of tomatoes, tofu, and beans.

6. 6

   Check for seasoning and simmer a few minutes before serving.

7. 7

   Garnish with whatever you like (I like a dollop of sour cream, chopped cilantro, and rough-chopped pickled jalapeno. I like to serve it with a few blue corn tortilla chips and a small warmed flour tortilla.).