Spicy vegetarian chili

This soup was made for my Soup & Sandwich Swap event, which you can read about HERE for more recipes and pictures.

Betsy's spicy vegetarian chili

1 teaspoon olive oil
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
2 cups black beans, cooked
1 can diced tomatoes
1 cup salsa, medium
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried basil
1/2 teaspoon ground pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon sugar
1 cup canned corn niblet

Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
Add remaining ingredients except corn.
Increase heat to high to bring to a boil.
Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
Stir in corn, simmer until heated through.
Makes about 10 cups or 6-7 servings of 1 1/2 cups.

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Black & Green Tapenade

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Black & Green Tapenade
shared at the event by Jenn
Original recipe here

The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade.

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven dried tomatoes, drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

To prepare ahead: Tapenade will keep up to 1 week, refrigerated, in a covered container.

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