Over medium heat, sauté onion in vegetable oil. Add garlic and spices, then bell pepper, zucchini, corn, jalapeño and chipotle chilies. Add beer, if using. Add tomatoes and vegetable stock. Simmer for 20 minutes on medium heat, uncovered.
Add brown sugar (if using), kidney beans and tomato paste. Simmer, uncovered, on low to medium heat, stirring occasionally, until chili is the consistency you want. Serve on its own or over rice.
Recipe Notes
Per serving: 272 calories, 12 g protein, 5 g fat (1 g saturated fat), 40 g carbohydrates, 12 g fibre, 0 mg cholesterol, 399 mg sodium.