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o Bruschetta with 2 toppings 
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o Veggie Frittata 
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today's special : 
Spicy Vegetarian Chili 
One of my favorite "I've got almost nothing in my kitchen" meals ... Make a loaf of beer bread to go along with this, and you've got yourself a very hearty winter meal. You can easily spruce up this basic recipe by substituting black beans for the pinto beans, adding ground beef for a meaty version, or adding a dollop of chipotle paste (very, very, tasty).

2 cloves garlic
1 small onion
1 small bell pepper
1 can diced tomatoes, undrained
2 cans pinto beans
1 rounded tbsp. chili powder
1 rounded tsp. cumin
cayenne pepper to taste
olive oil
30 minutes


1. Peel and mince the garlic; dice the onion and pepper. 
2. Heat 2 tbsps. of olive oil on medium-high heat in a medium saucepan. After about a minute, add the garlic and cook for two minutes or so, until the garlic is translucent.
3. Add the onion and bell pepper; cook for another 6-8 minutes or so, until the veggies are softened.
4. Add the chili powder and cumin, and stir well to coat the vegetables. Add the drained pinto beans, and undrained tomatoes. Stir and bring the mixture up to a boil. Lower the heat to medium-low, and continue to cook for another 15-20 minutes or longer (basically, you'll want the tomatoes to break down and the beans to soak up the flavorings).
5. Add cayenne pepper and salt  to taste. Serve, sprinkled with grated cheese, if you like.

check out more related recipes:
mediterranean veggie stew  

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