VEGETARIAN CHILI
(copyright Curtis G. Aikens)
2 Tablespoons margarine
1 onion, chopped
2 cloves garlic, chopped
1 cup mushrooms, sliced
1 green bell pepper, chopped
4 cups of red kidney beans, canned or cooked
8 tomatoes, chopped
2 Tablespoons chili powder*
1-2 jalapeño peppers, chopped (optional)
In a large
pot, add margarine, onions, and garlic. Sauté until the onions are clear. Add mushrooms
and pepper(s). Cook about 2 minutes. Add tomatoes, beans, and chili powder. Simmer about
45 minutes. Season to taste.
*You will probably
want to use more. Chili powder is the key to obtaining a rich, hearty flavor, particularly
in a meat-free recipe.
GRILLED VEGETABLES WITH SALSA
(copyright Curtis G. Aikens)
1 large onion, sliced
2 zucchini, sliced
1 eggplant, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
6 oz salsa
METHOD
Marinate vegetables in salsa (overnight if possible). Reserve marinade.
Place the vegetables on a vegetable rack or on tinfoil into which holes have
been punched, and place them on the grill. Cook until the vegetables are
tender. Garnish with reserved salsa.
FOR THE SALSA:
Combine:
2 red onions, diced
2 garlic cloves, chopped
1 jalapeno pepper, chopped (optional)
1/2 cup chopped cilantro
4 ripe tomatoes, diced
juice of 1/2 lime
