The Recipes:
Vegetarian Chili. Saute onion and green peper for a few minutes, until soft and the onion is clearer. Add kidney beans (we used both dark and light), diced tomatoes, chili powder, shredded carrots, garlic, oregano, black pepper, and other spices to taste. Simmer for a long time, stirring frequently to prevent sticking and burning. Stir in the corn and shredded cheddar cheese around the end. Serve with extra corn and shredded cheese.
Green beans. Cut off ends of each green bean, rinse well. Place in saucepot with 2 inches of water and cook until as tender as you want them. (It's a good idea to periodically check done-ness with a fork, just be careful of the steam when you take the lid off.)
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