Super Easy Veggie Chili

This recipe was given to me by a friend years ago, and I finally made it when my sister was a vegetarian & visiting me. It is cheap, simple, pretty (it's quite colorful), and good. Of course, as with all chili, it's better after it sits in the fridge a few days. Enjoy!

1 TBSP vegetable oil
1 large onion, chopped
1 cup chopped bell pepper (mix of yellow and green)
2 garlic cloves, minced
1 TBSP brown sugar
1.5 TBSP chili powder
1 tsp ground cumin
1 tsp dried oregano
salt and pepper to taste
2 16oz cans stewed tomatoes, undrained
2 15oz cans black beans, rinsed & drained (I like Goya or Bush's best)
1 15oz can kidney beans, rinsed & drained
1 15oz can pinto beans, rinsed & drained

Heat oil in dutch oven over med-hi. Add onion, peppers, garlic; saute 5 mins or until tender. Add remaining ingredients. Bring to a boil. Reduce heat & simmer 30 mins. Serves 8. This will be my healthy lunch this week as I prepare to pig out for Thanksgiving :-)

Shrimp w/ Tomato Sauce and Feta

Made this instead of my normal shrimp scampi due to being inspired by Darwell Yeager :-)

Shrimp - enough for 2; if you live north, you might have to buy them frozen if you don't want to spend a ridiculous amount of money. Buy the raw, frozen ones, defrost, and peel.
Basil
Oregano
Olive Oil
Feta
Tomatoes - 1-2
Farfalle pasta
3 cloves garlic - minced

Drizzle some olive oil in a frying pan. Once oil gets hot, add shrimp & garlic. Cook about 3 mins, turning the shrimp halfway through. Remove shrimp from pan. Add a little more olive oil and 1-2 tomatoes, diced. (I like the vine ones or get the freshest ones you can find.) Cook over medium and sprinkle oregano & basil to taste. Cook this about 10 mins while you cook the pasta to al dente for 8-10 mins. Add everything together once pasta is cooked and drained, and sprinkle plenty of feta on top. Garlic bread and salad are nice compliments. Easy, quick, delicious meal! You could add crushed red pepper to add some spice if you want. Enjoy :-)