Chili

In a large saucepan, sauté

• 2 chopped onions
• 1 medium eggplant, chopped (ok to leave the skin on)
• 1 chopped sweet pepper

When the onion and pepper are soft, add

• 2 cups tomatoes (chopped or crushed)
• 2 cups cooked white beans
• 2 cups cooked chick peas
• ½ cup green chilis
• 1 Tablespoon basil pesto (or dried sweet basil)
  
• 2 teaspoons ground cumin
• 3 teaspoons chili powder
• 6 oz. tomato paste

Simmer until the eggplant is very tender and the flavors are blended, about 30 minutes.

Red Lentil - Sweet Potato Soup

In a large soup pot, heat 2-3 Tablespoons extra virgin olive oil. When the oil is hot, add 2 chopped large onions, and sauté until the onions are soft. Add

• 3 chopped sweet peppers (yellow worked well)
• 1½ cups red lentils
• 4 cups vegetable stock
• 4 diced carrots
• 2 cups chopped tomatoes with their juice
• 1-2 large sweet potatoes, chopped into ½" dice
  
• 1 teaspoon salt
• freshly ground black pepper to taste
• 4-6 chopped cloves of garlic

Bring the soup to a boil, adding water as necessary. The lentils will absorb water, so you will want to stir until you have a sense of the thickness you want, without letting anything stick to the bottom of the pot. Reduce to a simmer, stirring occasionally for about 45 minutes.

Before serving, add and stir well to incorporate

• ½ teaspoon Dijon mustard
• 2-3 Tablespoons vinegar

This soup benefits from sitting for a few hours or overnight so the flavors can mingle.