My favorite Vegetarian Chili, inspired by Cookie and Kate

Ingredients:
Oil
Medium Red Onion, diced
1 Red Bell Pepper, diced
2 medium or 4 smallish carrots, chopped
2 celery hearts, chopped
generous sprinkle of salt
5 cloves garlic, minced in food processor
2 tablespoons chili powder
2 teaspoons cumin
1.5 teaspoons ground paprika
1 teaspoon dried oregano
1 large can petite diced tomatoes, with juice
2 cans black beans, rinsed
1 can pinto beans, rinsed
2ish cups chicken broth
2 bay leaves
2 teaspoons sherry
2 tablespoons flour
garnish with mozzarella


Saute onion, celery, carrot and salt. Once the onions start to get clear, add bell pepper and garlic as well as the rest of the spices. Once aromatic, add tomatoes. Ladle ~2 generous ladle fulls into the food processor and pulse, giving the resultant chili more texture variation. Return to pot, and add rinsed beans. broth, and sherry. Add flour for thickening. Let simmer ~20-30 minutes, until all the flavors are merry and delicious. Add more salt, garlic, and pepper to taste. Serve topped with cheese, over potatoes, or really any way because it's delicious!

(posted here so I remember changes I made to the original recipe)

Banana Oatmeal Chocolate Chip Cookies

This is very similar to another cookie recipe of mine, with some slight alterations!

Preheat oven to 350F

Ingredients:
1 very ripe medium sized banana
1/4 cup of butter
1/4 cup white sugar (I first tried 1/2 cup like the other recipe, but without the cocoa powder, the results are too sweet- 1/4 should be perfection)
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 dark chocolate chips

Mash banana with softened butter. Add sugar and whip together. Add egg and vanilla and mix well. Add salt and baking powder and mix well. Gradually add flour and oats and mix. Fold in chocolate chips. Spoon onto ungreased cookie sheet. Bake ~10 minutes- cookies will be very soft.