A tale of two chilis

This week I'm sharing the spotlight with Marlene Urban, who works in our Tamaqua office.

Marlene is sharing her recipe for a delicious chili that includes lots of beans, meat, spices and wait for it cocoa powder! She also shares some fun tips for taming the beast (aka the rabid fan): Good food and plenty of it!

I also have a recipe for chili this week. It's also hearty and flavorful, but unlike Marlene's, this one is vegetarian style.

If you think being a vegetarian means eating nothing but rabbit food, think again.

This recipe, which comes from a very special family member, is rich, hearty and full of flavor. It's terrific by itself, with some shredded cheddar cheese and sour cream. We also enjoyed it recently on loaded nachos with all the fixins'. Either way, you'll never miss the meat.

Ace's Veggie Chili

2 onions, diced

2 bell peppers, diced

1 tablespoon olive oil

2 tablespoons garlic, minced

1 can black beans, rinsed

1 can red kidney beans, rinsed

1 can vegetarian beans

2 cans diced tomatoes

1 1/2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon cayenne

1 teaspoon basil

2 teaspoons garlic powder

2 teaspoons onion powder

Salt and pepper to taste

Sauté onion for 5 to 7 minutes until soft, add bell peppers, sauté another 2 minutes. Add garlic. Cook until golden.

Add diced tomatoes, including liquid. Cook on medium until it comes to a boil. Add the black beans, kidney beans and vegetarian beans. Return to a boil and then add spices. Lower heat and simmer for 1 hour. The longer the chili sits, the more flavorful, so this is great to make the day before.