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shortcut chili

There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

SERVES 4 TO 6

TIME: 25 MINUTES

2 cups chopped onions

3 garlic cloves, minced or pressed

1 teaspoon salt

2 tablespoons olive oil

1 tablespoon minced canned chipotles in adobo sauce

1 red or green bell pepper, diced

1 15-ounce can of red kidney beans, drained

1 15-ounce can of lentils, undrained

1 15-ounce can of diced tomatoes

1 tablespoon minced fresh cilantro

sour cream (optional)

In a soup pot, sauté the onions, garlic, and salt in the oil until soft, 5 to 10 minutes.

Add the chipotles and the bell peppers, cover, and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5 to 10 minutes or until everything is hot. Stir in the cilantro. Serve topped with sour cream, if you wish.

INGREDIENT NOTE In addition to or in place of the chipotles, add 2 teaspoons Chili Powder.

serving & menu ideas

Serve spooned over Polenta or Yellow Rice, or with cornbread or tortilla chips. Then cool your palate with Mango Coconut Sorbet.

lentils with spinach & soy sausage

Because lentils cook quickly, they’re ideal for a simple supper. This thick, earthy stew, chock-full of protein, is most satisfying on a chilly fall or winter evening.

SERVES 4

TIME: 40 MINUTES

4 garlic cloves, minced

2 teaspoons ground coriander

1 tablespoon olive oil

1 quart vegetable broth

2 bay leaves

1 cup green or brown lentils

2 cups diced potatoes

8 ounces soy sausage links

2 teaspoons olive oil

4 cups fresh baby spinach (about 5 ounces)

salt and pepper

grated Cheddar or crumbled feta cheese or ricotta salata

In a soup pot, cook the garlic and coriander in the olive oil for a minute. Add the broth, bay leaves, and lentils, cover, and bring to a boil. Reduce the heat to a simmer and cook covered for 10 minutes.

Add the potatoes, cover, and cook until the potatoes are tender and the lentils are soft, about 15 minutes.

While the lentils and potatoes cook, cut the soy sausage into ½ inch-thick rounds. In a skillet on medium-low heat, cook the rounds in the olive oil, turning frequently, until browned, 5 or 10 minutes. Rinse, drain, and chop the spinach.

When the lentils and potatoes are done, add the sausage and spinach and stir until the spinach is just wilted but still bright green, about a minute. Add salt and pepper to taste. Serve topped with cheese.

nachos grandes

Is this really dinner? It is casual, messy finger food, but it has beans, grain, and cheese, it’s quite filling, and kids love it. We like Cheddar, Monterey Jack, or Mexican cheeses such asadero and queso quesadilla for this recipe.

SERVES 4

TIME: 20 MINUTES

4 cups corn tortilla chips

1 15-ounce can of refried beans

1½ cups diced tomatoes

1 tablespoon minced canned or fresh chiles, or more to taste (optional)

¼ cup sliced black or green olives

½ cup of your favorite salsa

¼ cup sour cream

6 ounces shredded cheese (about 2 cups)

2 tablespoons minced scallions

Preheat the oven to 400°. Choose a baking dish about 9 × 13 inches, with 2 inch-high sides.

Layer all of the ingredients in the baking dish in the order given above. If the refried beans are too stiff to easily spoon over the chips, thin them with a little water.

Bake for about 15 minutes, until the beans in the center are steaming hot and the cheese is melted and bubbling.

variations

Add corn kernels, shredded zucchini, chopped pimientos, or chopped cilantro to the assembly.

serving & menu ideas

Serve with Broccoli Slaw or avocado slices. Top off this fun simple supper with a 5-Minute Milkshake.

easy baked tofu

We think that this may be the most useful recipe in the book. Baked tofu is a reliable standby and can be dressed up to suit almost any menu. Whip up a marinade, pop the tofu in the oven, start cooking rice or pasta, and decide