Tortilla strips

Stack 16 to 18 corn tortillas (6-inch diameter) and cut into 1/4-inch wide strips. Pour salad oil to a depth of 1 inch into a 3- to 4-quart pan and heat to 375 degrees F. on a deep-frying thermometer. Add strips, a handful at a time, and cook, stirring often, until crisp and lightly browned (about 1 min.). Lift out; drain on paper towels. Sprinkle with salt.

Best Vegetarian Chili Recipe

Susan Brannon
Best Vegetarian Chili Recipe
Makes about 8 servings
Ingredients:
1 can white beans
1 can kidney beans
1/2 cup lentils, cooked
1/2 cup bulgur wheat
1 large can (about 28 ounces) crushed tomatoes
2 cups yellow or red onion, finely chopped
1 cup bell pepper, finely chopped
1 cup diced carrots
4 cloves garlic, finely minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Sea salt and ground black pepper, to taste
1 cup vegetable broth
Extra-virgin olive oil

Directions:

1. In a large pot, saute onion, bell pepper, carrots, and garlic in olive oil over medium heat until onions are translucent (about 5 minutes).
2. Add chili powder, cumin, coriander, cinnamon, and cayenne pepper. Cook for another 5 minutes, stirring regularly.
3. Season with sea salt and pepper, to taste.
4. Add vegetable broth, white beans, kidney beans, bulgur wheat, lentils, and crushed tomatoes. Allow all ingredients to get close to boiling, then reduce to a simmer for about 10 minutes, or until bulgur wheat is tender.

Serve and enjoy this vegetarian chili while it's hot - it goes nicely with a crisp green salad and a slice of fresh bread. Freeze leftovers, as it's even better a day or two later.

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Best Vegetarian Chili