Vegetarian Chili

About 6 servings.

1 large onion, chopped
4 cloves garlic, crushed
1 green pepper, chopped
1 large can diced/crushed tomatoes
1 tbsp paprika
2 tsp ground cumin
2 ½ tbsp chili powder
2 tsp red chili flakes (or to taste)
¼ cup soft brown sugar
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can golden corn, drained

Saute onions and garlic over medium heat until translucent. Add green pepper, tomatoes, seasoning, cook 2-3 minutes. Add brown sugar and stir to dissolve. Add beans and corn and simmer 6-7 minutes.

Also good with:
2 ears corn, stripped, instead of the canned corn
soaked and cooked dried beans instead of the canned beans

(From Shakespeare's Sister.)

Spicy Asian Eggplant with Tofu and Red Pepper

For 2.

Chili-garlic paste and Asian eggplants are best from Chinese supermarkets; we often omit the red pepper.

3 tbsp oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp soft brown sugar
2 tsp cornstarch
1 tsp toasted sesame oil
1 tsp chili-garlic paste

½ 16-oz pack firm tofu, cut into cubes
1 red pepper, cut into squares
2 Asian eggplants, cubed

Mix sauce ingredients.

Fry tofu over medium heat until browned on all sides. Set aside.
Stir-fry pepper a few minutes; add eggplant and fry until soft. It sucks up oil so cook on one side, flip, add a little more oil.
Add tofu back to pan.
Add sauce and stir; add extra water if it becomes too thick.

(Modified from Katie and Leeann Chin's recipe in SELF magazine.)

Enchilada Lasagna

For approx. 6 -- 13-by-9 baking dish or two smaller dishes.

Sauce:
2 dried chipotles, stems and seeds removed, diced (or two fresh jalapenos)
3 large cloves garlic, minced
2½ tsp chili powder
1½ tsp cumin seeds, toasted and ground (or use ground cumin)
2 cups chicken broth
3 cups tomato sauce
pinch salt
¼ tsp ground black pepper

Filling:
1 pound boneless chicken, cubed
1 large onion, diced
pinch salt
1 larg clove garlic, minced
½ tsp dried oregano

12-18 corn tortillas
3 cups Monterey Jack, shredded

Combine sauce ingredients, bring to a boil, simmer 15 minutes.

Preheat oven to 350°F

Saute chicken in skillet until cooked through. Remove. Saute onions with salt on medium-low heat for 5 minutes. Add garlic, oregano, cook 3 minutes more. Mix in chicken and remove from heat.

Grease glass baking dish(es) and assemble:
1 cup sauce spread over bottom
Dip 4 tortillas into remaining sauce and form a layer -- cut into halves as necessary.
Half the chicken mixture.
1 cup cheese.
Repeat tortillas, chicken, cheese.
Repeat tortillas.
Pour remaining sauce over, and top with cheese.

Cover with foil and bake 30 minutes covered with foil; uncover and bake 10 more minutes.

(From Alton Brown's Good Eats. GEFP summary; GEFP transcript)