The evenings are just beginning to cool off finally, so keep these recipes handy for some quick and healthy dinners:

Vegetable Chili                    

1 Tbl. Olive oil
2 medium carrots, peeled and sliced
1 medium onion, chopped
Cooked pinto beans
4 tsp. chili powder
1 can tomatoes

Cook vegetables in olive oil until soft. Add beans and tomatoes. Cook 10 minutes longer.
May add 1/4 cup chopped cilantro leaves.

Easy Vegetarian Chili

2 Tbl. vegetable oil
2 cups chopped onions
1-1/2 cups chopped carrots
6 cloves garlic, minced
2 cups chopped green bell pepper
2 cups chopped red bell pepper
1-1/2 cups chopped celery
2 Tbl. chili powder
3 cups chopped fresh mushrooms
2 (28 ounce) cans whole peeled tomatoes with liquid, chopped
2 (19 ounce) cans kidney beans with liquid
2 (11 ounce) cans whole kernel corn, undrained
2 Tbl. ground cumin
1 Tbl. dried oregano
1 Tbl. dried basil

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.

Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Vegetarian Chili

1 Tbl. extra virgin olive oil
1 large onion (chopped)
2 bay leaves
1 tsp. ground cumin
2 Tbl. dried oregano
1 Tbl. Celtic or Himalayan salt (or to taste)
2 stalks celery (diced)
2 red peppers (diced)
2 jalapeno peppers (seeded and diced fine)
3 garlic cloves (peeled and minced)
3 (28 ounce cans whole tomatoes (chopped fine)
1 tablespoon chili powder (to taste)
1/8 tsp. cayenne pepper (to taste)
1 (15 ounce can kidney beans (drained)
1 (15 ounce) can garbanzo beans (drained)
1 (15 ounce) can black beans (drained)
1 (15 ounce) can whole kernel corn (drained)

Heat olive oil in a large pot over medium heat.
Stir in the onions, seasonings with bay leaves, and salt. Stir until onion is clear in color.
Then stir in celery, bell peppers, jalapeno peppers and garlic.
Cover, reduce heat to low and simmer 5 minutes.
Add tomatoes. Then add beans and bring to a boil.
Reduce heat to low and simmer for 45 minutes.
Stir in corn, and it is ready to serve following a huge salad, along with some hearty, whole grain bread.