3 tbsp. corn oil or safflower oil
3 lg. onions, chopped
3 zucchini, sliced
1 lb. fresh mushrooms, chopped
2-3 leeks, thoroughly cleaned & chopped
1 clove garlic, minced
2 tbsp. chili powder
2 tsp. mustard seed
1 tsp. cumin seed
1/4 tsp. cardamom, ground
1/4 tsp. cinnamon
2 cans (20 oz. each) tomatoes
1 can (16 oz.) stewed tomatoes
1 can (6 oz.) tomato paste
1 c. beer or water
1 tbsp. vinegar
1 tbsp. light brown sugar
3 cans (16 oz. each) kidney beans

In a large kettle heat oil over low heat. Add onions, zucchini, mushrooms, leeks, garlic, chili powder, mustard seed, cumin seed, cardamom and cinnamon. Saute for several minutes. Cut canned tomatoes into large chunks.

To the sauteed vegetables add tomatoes, tomato paste, beer, vinegar and brown sugar. Add beans. Cook over low heat for 45-60 minutes or until thickened. Serve this chili with rice.