Vegan Chili

Serves four.

1 tbs olive oil
1 medium onion, chopped
2 medium carrots, diced
4 cloves garlic, crushed or minced
1 sweet red pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, fresh or canned, finely chopped
2 tbs chili powder
1 tsp cumin
1 cup cooked kidney beans
1 cup cooked pinto beans
28-oz can tomatoes, chopped (w/ their juice)
1/2 tsp freshly ground pepper
2 tbs fresh parsley, finely chopped

In a large saucepan or soup kettle, heat oil over low heat. Add onion, carrot, garlic and peppers. Cover and cook until vegetables are very soft, at least 10 minutes.

Add chili powder and cumin and cook and additional 2 to 3 minutes, uncovered, stirring occasionally.

Add beans, tomatoes and their juice.

Simmer 20 minutes. Add pepper.

Garnish with parsley, if desired.

This is how I like it... with brown rice :)

Spicy Black Beans and Tomatoes

Serves eight.

1 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced or crushed
15-oz can chopped stewed tomatoes or 2-3 fresh tomatoes, chopped
4-oz can diced green chiles
15-oz can black beans, drained or 2 cups home-cooked beans
1/2 tsp cumin
1/2 tsp ground red pepper
1/4 tsp chili powder
1 tbs chopped fresh cilantro or parsley

Sauté onion and garlic in olive oil over medium heat until tender.

Add tomatoes and green chiles. Reduce heat and cook covered for 6 to 8 minutes or until thickened.

Stir in beans and remaining ingredients.

Before stirring it all up.

Cover and heat 5 minutes more.

My family likes this served over steamed brown rice. A non-vegan serving option is to top with cheese.

Simple Black Bean Salad

Serves four.

2 c. cooked black beans
1 c. cherry tomatoes
1/4 c. red onion, chopped
1/2 c. red and/or yellow pepper, chopped
1 tbs olive oil
1 tsp balsamic vinegar
1-2 tsp cumin

Combine in a bowl and chill before serving.

White Beans

Serves 4 not-extremely-hungry people.

1-2 tbs olive oil
2 medium onions, chopped
2 medium carrots, diced
2 tbs dried basil
1 tsp dried oregano
15-oz. can of  white beans (Great Northern, navy, pea...)
15-oz. can of diced or chopped, peeled tomatoes   note: amounts close to 15-oz. will also work
1-2 tsp salt

Heat olive oil on medium heat in a heavy casserole dish or medium-to-large saucepan.

Add onions, carrots, oregano, and basil. Stir and cook covered on med/low heat until onions are translucent...about 10 minutes...stirring occasionally.

Drain bean liquid into the cooking mixture. Do not add the beans yet, just the liquid.

Add the tomatoes.

Add the salt, and add pepper to taste.

Stir and cover. Simmer for about 10 minutes, or until the carrots are tender. Stir occasionally.

Add the beans. Cover and simmer another 10 minutes.

I serve this over pasta...

 ...or brown rice.