Vegetable Bean Chili

(recipe adapted from May All Be Fed: Diet for a New World by John Robbins)

2 cups cooked kidney beans
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 medium carrots, finely chopped
2 ribs celery, with leaves, finely chopped
1 medium green bell pepper, seeded and chopped
3 garlic cloves, minced
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
1 tsp. sea salt
1/8 tsp. cayenne pepper, plus more to taste
1 16-oz. can unsweetened tomato sauce
2 medium tomatoes or one 14-oz. can unsweetened tomatoes, coarsely chopped
1 cup vegetable stock
1 1/2 cups thawed frozen corn

In a large pot, heat the olive oil over medium heat.  Add the onion, carrots, celery, bell pepper, and garlic, cover, and cook, stirring occasionally, until softened, about 7 minutes.

Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds.  Stir in the cooked beans, tomato sauce, tomatoes, and vegetable stock.  Cook, partially covered, until thickened, about 20 minutes.  Stir in the corn and cook for 5 minutes, or until heated through.  Remove the bay leaves and serve.

Santa Fe Corn Salad

(recipe from Yoga Living magazine)

3 cups fresh corn, cooked (I used frozen corn)
3 green onions, finely chopped
1/2 can kidney beans, drained
1/2 can black beans, drained (I used one can of pinto beans instead of two types of beans)
1/2 cup celery, sliced (I omitted this)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large carrot, grated
1/2 cup cilantro, chopped
1 Tbsp. olive oil
1/2 cup salsa
1/2 tsp. chili powder

In a large bowl, toss all ingredients together.  Chill for at least half an hour before serving.

Tempeh Chili

(recipe from DrWeil.com)

2 tsp. olive oil
1 onion, chopped
4 cloves garlic, minced
1 8-oz. cake of tempeh, crumbled
1 can crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro, chopped
1 Tbsp. ground cumin
1 tsp. salt
1 small can chipotle chili en adobo (optional)

Heat the oil in a large saucepan.  Add the chopped onion, red and green peppers, jalapenos, and crumbled tempeh and stir-fry for 5 to 6 minutes.  Stir in the cumin and salt.  Add the canned tomatoes, kidney beans, chopped cilantro, and chipotle pepper.  Allow the mixture to simmer for about 40 minutes.

(Super easy.  You really can't go wrong with tempeh chili - you could add any veggies you like to this.  The chipotle pepper makes it killer!  So good.)