Daniel's Chili

We had this at Emily's parent's house when we went up a couple months ago. I think it might be one of my favorite meals eat. It takes a little prep work, but it makes a lot, and you feel really good about what you are eating. Plus, it fills you up really well. I've heard it's good with a baked potato or rice, but I think it is delicious on its own. Try it!

1 onion, chopped
3 zucchini, grated

Terrible picture. Delicious food.  

3 carrots grated
3 cloves of garlic, minced
8 oz mushrooms, chopped
3 bell peppers (assorted colors)
2 Tbs better than bouillon
2 32 oz cans stewed tomatoes
1 16 oz can diced tomatoes
2 c kidney beans
2 c black beans
2 c garbanzo beans
2 c corn
1-2 small can green chili peppers
2 tsp cumin
2 tsp oregano
2 tbs cocoa powder
1/4 c chili powder

Combine onions, garlic, mushrooms, zucchini, carrots, bell peppers and chili peppers and 2 c water. Bring to a boil and cook until soft.
Meanwhile, combine tomatoes, bouillon, and spices in blender. Blend smooth. Pour over vegetables. Add diced tomatoes. Cook on medium another 20 minutes. Add beans and corn and heat through. Serve.

Tropical Quinoa and Black Beans

The original recipe for this comes from Robin Robertson's "Quick-Fix Vegan" cookbook, but I addapted it to make it stretch a little farther. Over all, it was really quite good, though I would consider adding a little more of each of the spice than is listed. Still, it is a really good go-to salad, and I am sure it would be great for potlucks.
1 cup quinoa
1 tablespoon vegetable oil
1/2 cup minced red onion
1/2 red bell pepper, minced
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander1/8 teaspoon cayenne2 can sblack beans, rinsed and drained
1 1/2 cups corn
Salt and black pepper
2 mangos, peeled, pitted and chopped 
2 tablespoons fresh lime juice
3 tablespoons minced fresh cilantro
Lime wedges, for serving (optional)

Cook the quinoa in a saucepan of boiling salted water until tender, 20 to 30 minutes.  Drain and set aside.

While the quinoa is cooking, heat the oil or water in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.  Stir in the ginger, garlic, sugar, thyme, cumin, allspice, coriander, and cayenne and cook, stirring for 1 minute.

Add the beans and reserved quinoa and season to taste with salt and pepper.  Stir in the mango, lime juice, and cilantro and cook for a few minutes to heat through. Serve hot (or just warm) with lime wedges, if using.