Ingredients (use vegan versions):

• 1 medium green pepper, chopped in big chunks (I sometimes use green and red pepper)
• 1 large yellow onion, chopped in big chunks
• Cumin: 1 teaspoon (very mild) to 1 tablespoon (not so mild), or even more if you prefer
• Chili powder: Same amount as the amount of cumin you use (i.e., 1:1 ratio)
• 1-1/2 teaspoon to 2-3 tablespoon oregano, depending on how much cumin and chili powder you use
• 1 clove garlic for mild, 2 or 3 big honkin’ cloves for stronger flavor
• 2 – 15 oz. cans tomatoes, chopped (reserve canning liquid)
• 1/2 to 1 teaspoon salt (optional)
• 2 – 15 to 16 oz. cans beans (kidney, pinto, and/or black), drained and rinsed
• 1/2 of a 6 oz. can of black olives, drained and sliced
• 1/4 cup bulgur

Directions:

O.K. Those are the basic ingredients. You can add as many
things as your imagination and bad taste think would be
good in chili: corn, other kinds of beans, leftover cooked
lentils, rice, mock duck, fried tofu, yellow and orange and
any other peppers, hot peppers of whatever variety, green
beans, peas, carrot chunks or slices, etc., etc. Also, if
you like a “saucier” chili, add an 8 oz. can or two of
tomato sauce (I use unsalted). Otherwise, add water or
diluted tomato juice if the chili looks too “dry.”

I call this chili AMAZING because even the die-hard
carnivores of my acquaintance like it. It can be as mild
or as spicy as you like, simply by adjusting the amount of
seasoning and varying the amount and type of pepper and
onion you use. Here are the directions:

In a large, heavy saucepan sautee green pepper and onions
in 1 to 2 tsp. olive oil until soft. Add spices; sautee a
couple minutes more. Press garlic into mixture and sautee
very briefly, being careful not to burn garlic. Add
tomatoes and tomato liquid, then stir in remaining
ingredients. Simmer, partially covered, for at least 30
minutes. Makes 4 to 6 bowls. Serve with a nice, substantial
bread, and plan on sleeping alone that night. Heh.

Serves:

Ingredients (use vegan versions):

• 6 cans tomato sauce
• 1 cup water
• 3 cans kidney beans
• 2 cans chili beans
• 3 cans butter beans
• 2 cans black beans
• 1 chopped onion
• diced tomatoes
• chili powder to liking
• salt and pepper

Directions:

Combine all ingredients in chili pot and simmer until done.

Note: Amounts and size of cans all depends on the amount of soup wanted.

Serves:

Ingredients (use vegan versions):

• fresh garlic (as much as you can stand)
• 1 small onion (yellow or red)
• 2 cans of black, red or pinto beans (or any combination)
• 12 ounces meat substitute. (I use yves, but you can use anything.. some ideas are crumbled
• tofu, cubed various veggies, nuts, or textured soy protein
• 1-3 tomatoes (chopped)
• olive oil
• jalepenos, chili or green peppers to taste
• chili powder, cumin, salt, or hot sauce
• lime (optional)
• chips (optional)
• soy cheese (optional) watch out for casein.

Directions:

Place the beans in a large pan and warm. Finely chop the
garlic and onion and saute in olive oil until onions are
almost clear. Add meat substitute to pan along with
chili, cumin, and/or hot sauce to flavor. Brown the “meat”,
then add to the beans. Add tomatoes.

You’re done! Sprinkle lime
into chili. My girlfriend eats this up like crazy. She
likes me to put alot of oil in it though . Top with soy
cheese if you like, and serve with chips…

Preparation time: 15 mins

Serves:

Ingredients (use vegan versions):

• -water or tomato soup (preferably Campells’)
• -potatoes
• -carrots
• -pasta
• -some of your favorite herbs or spices
• -anything else you think woud taste yummy

Directions:

Heat stove to about midpoint. Put Campells’ tomato soup or plain water
into respectable-sized pot. Add spices. Add pasta, then wait until you
think ready, then add carrots and tomatoes or anything else you want.
Let it cook openly until when you feel necessary (try taste-testing,
it satisfies that need to taste what you’ve made, and the need to know).
This is basically an instinct recipe. Enjoy!

Serves: as many as you want.

Ingredients (use vegan versions):

• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 6 mushrooms, quartered
• 3 carrots, peeled & chopped
• 6 stalks asparagus, trimmed & chopped
• 1 small head broccoli, chopped
• 1 cup green beans, choppd
• 1/2 cup corn kernels
• 1/2 cup peas
• 4 new (red) potatoes, quartered
• 14 oz. can diced tomatoes
• 1 cup carrot juice
• 2 cup veggie broth
• water (depending on how “brothy” you like your soup)

Directions:

This soup was born of having many leftover veggies in the
fridge and not enough time to eat them before they went bad.
Feel free to substitute. And save the trimmings to make
stock later!

While chopping other vegetables, heat oil and saute onion
and garlic for a few minutes. Put all ingredients into
crock pot and heat on low for 8-12 hours (overnight, or
while you’re at work is great). Season with salt and
pepper, to taste, before serving.

Serves: 4-6

Preparation time: overnight