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Lorna Sass' Short-Cut Vegetarian Publisher: Morrow, William & Co © 1997 by Lorna J. Sass ISBN: 068814599X There are discounted, autographed copies of this book available on Lorna Sass' website.

Reprinted with permission from the author, Lorna J. Sass.

Bean and corn chili (p. 88)
prep: about 10 minutes
cooking time: about 10 minutes

Here's a recipe to cook when you want a more serious chili than the quick smoky black bean version (page 86) but have neither the time nor the inclination to simmer a potful on the back of the stove. Despite this chili's short cooking time, the addition of lightly browned onions and garlic give it a longer-cooked taste. For more variety and visual appeal, use two different types of beans.

Unless you have a hot chili powder (sometimes called Mexican-style) you know-and-love, play it safe and use a mild blend. I like the Spice Garden brand available in many health food stores. You can always add a bit of Tabasco or cayenne at the end if you want the dish to be hotter.

For a change of pace, serve the chili over quinoa (see page 45). It's also great as a topping for a split-open baked potato.

Ingredients

• 1 tablespoon olive oil
•  1 medium onion, coarsely chopped
• 1 green or red bell pepper, cored, seeded and diced
• 2 large cloves garlic, slivered
• 3 1/2 cups cooked red kidney, black, or pinto beans or 2 (15 ounce) cans beans, drained (rinsed if nonorganic)
• 1 (14.5-ounce) can diced tomatoes with green chilies or Medican-style stewed tomatoes with chipotles, coarsely chopped
• 1 1/2 to 2 teaspoons mild chili powder
• 1/4 teaspoon salt, or to taste
• 1 1/2 cups fresh or frozen corn (no need to defrost)
• 1/3 cup chopped fresh cilantro

Directions

In a large saucepan, heat the oil. Sauté the onion, bell pepper, and garlic over medium heat, stirring frequently, until lightly browned, 2 to 3 minutes. Add the beans, tomatoes, chili powder, and salt. Bring to a boil, then reduce the heat and simmer, uncovered. Stirring occasionally, for 7 minutes.

Stir in the corn and continue cooking until the corn is tender, about 1 more minute. Stir in the cilantro and serve.

Makes 4 servings.

Crunchy summer chili

Add 1 cup finely diced zucchini or jicama when you add the corn.