2 tablespoons olive oil
1 sweet onion, chopped
1 tablespoon garlic, minced
2 tablespoons oregano
1 teaspoon cumin
2 tablespoons chile powder
vegetarian ground round
1 cup strong vegetable broth
1 zucchini, diced
2 carrots, diced
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can tomato paste
1 large can diced tomatoes
1 dark ale
In large oven-proof dutch oven, saute onion and garlic in olive oil. Add spices and saute some more. Next add broth and diced vegetables, simmering for 5-8 minutes. Add remaining ingredients and bake covered in oven at 325F for 60-75 minutes.
If more heat is desired, add 2-3 diced jalapenos. (optional)
Serve with corn bread.