Veggie Stir Fry

2 Tbsp. canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow pepper, cored, seeded, and julienned
1 c, thinly sliced carrots
1/2 c. thinly sliced red onion
1 c. sliced yellow squash
1 c. small broccoli florets
1 baby eggplant, cut into chunks
1 clove garlic, minced
1/2 c. teriyaki sauce
2 c. sliced bok choy
1 c. fresh bean sprouts
1/4 tsp. black pepper
1/4 tsp. kosher salt
1/2 c. peas
2 Tbsp. sesame oil (optional)

Prepare and cut all the vegetables.  In a wok or large skillet, heat canola oil until almost smoking.  Add the peppers, carrots, and onion while stirring constantly.  While continuing to stir, add successively the squash, broccoli, eggplant, garlic, and teriyaki sauce.  Cook, stirring constantly for 2 minutes.  Add the bok coy, sprouts, pepper, and salt.  Cook, stirring until crisp tender, about 2 minutes more.  Stir in peas and sesame oil and remove from heat.

Spice Up Your Life Chili

1 lb. ground beef or ground turkey
1 15 oz. can tomato sauce
1 15 oz. can kidney beans, undrained
1 15 oz. can pinto beans, undrained
1/2 c. diced onion (1/2 medium onion)
1/4 c. diced green chilies (1 chili)
1/8 c. diced celery (1/2 stalk)
2 small tomatoes, chopped
1 1/2 Tbsp. chili powder
1 Tbsp. cayenne pepper
1 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1 c. water

Brown the meat in a skillet over medium heat; drain off the fat.  Transfer meat and all remaining ingredients to a crock pot.  Cook on LOW for 6-8 hours. 

OR, after browning meat, combine meat and all remaining ingredients in a large pot and bring to a simmer over low heat.  Cooke, stirring every 15 minutes, for 2-3 hours.