AFRICAN PEANUT SOUP
2 medium onions chopped
2 large green or red bell peppers
4 meduim cloves garlic, mashed
2 TB oil
1 28 oz can of tomatoes with juice coarsely chopped
6 cups vegetable stock
1/4 teaspoon fresh ground black papper
1/4 teaspoon cruched red chllli peppers
1/2 cup uncooked short-grain brown rice
2/3 cup no salt, no sugar smooth peanut butter'

Saute onions, bell peppers and garlic in the oil until onion just begin to turn brown. Add the tomatoes with juice, stock black pepper and chilli peppers. Simmer uncovred over low heat for 30 minutes. Add the rice, coverand simmer 15 minutes more. Stir in peanut butter until disolved. Heat to simmer and serve.

Insanely Easy Vegetarian Chili
15 ml vegetable oil
160 g chopped onions
95 g chopped carrots
3 cloves garlic, minced
150 g chopped green bell pepper
150 g chopped red bell pepper
90 g chopped celery
8 g chili powder
105 g chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
6 g ground cumin
2 g dried oregano
1 g dried basil

Directions

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.