Organic Veggie Stew/Chili Recipe

In a large, heavy pot over medium-high heat, heat butter. Once melted, add the ground meat of choice. Brown on medium high for about 8 minutes, stirring occasionally. Stir in onion, garlic, zucchini, bell pepper and jalapeños and season with salt and pepper. Stir in corn kernels, chili powder and paprika. Cook until the veggies are softened, about 7 minutes. Stir in beer and cook until reduced slightly, about 3 minutes. Stir in the tomatoes, thyme and lime zest and cook for another 10 minutes. Turn off heat and stir in lime juice. Ladle it into serving bowls. Top with Gouda and the scallions.

This recipe was adapted and inspired by a Rachael Ray recipe.