I have recently begun to cook more for myself, and my favorite source of recipes is AllRecipes, which features thousands of user-submitted recipes. What I like about AllRecipes is that it's easy to navigate, it lets you search for recipes based on what ingredients you have available, and it has never failed me. Every recipe I've ever made off this site has been a major hit with those who have eaten the results. Of course, not all recipes are created equal, which is why it's a good idea to check out the ratings each recipe has gotten and to read a few of the feedback comments listed at the end of the recipe. Taken together, these two pieces of information make for winning recipes.

Last week, my housemate Gered departed for the U.S., and to see him off we held a Mexican Fiesta night, featuring fajitas, chips and salsa, and vegetarian chili, made by yours truly. It was incredibly easy to make, and easily adapted from this recipe, which I modified slightly to suit my needs. The end result was deliciousness, and the dish got rave reviews from everyone, so I share with you now my adapted version of Tianne's Insanely Easy Vegetarian Chili.

(a note about servings on Allrecipes.com - maybe my friends just eat smaller portions, but I've found their serving information is always off - the original recipe says 8, but it could probably feed closer to 10-11)

Maya's Adapted Vegetarian Chili
                                                                                                                    Serves 16-20 people

2 tbsp vegetable oil
2 cups chopped onions
1 1/2 cups chopped carrots
6 cloves garlic, minced
2 chopped red peppers
1 chopped yellow pepper
2 (28 oz) cans whole peeled tomatoes with liquid, chopped
2 (15 oz) cans black beans with liquid
2 (11 oz) cans whole corn, undrained
Cumin powder to taste
Dried oregano to taste
Dried basil to taste
Tabasco to taste
Salt and pepper to taste 

Instructions:

1. Heat oil in a large pot over medium heat. Sauté the onions, carrots, and garlic until tender. Stir in the peppers. Cook until the vegetables are tender, about 6-8 minutes. 

2. Stir in tomatoes (with liquid), beans (with liquid), and corn (with liquid).

3. Bring to a boil. Add seasonings to taste. Reduce heat to medium, cover the pot, and allow to simmer for about 20 minutes, or until vegetables are soft (but not mushy). Stir occasionally.  

4. Remove from heat and serve.

Excellent on its own, served with rice, or even as an additional topping for a burrito/fajita. Reheats nicely as well.