Vegan Chiliserves 61 medium onion, chopped8 tablespoons olive oil2 tablespoons ground cumin4 cloves garlic, mashed1 32-ounce can cooked kidney beans1 12-ounce can cooked garbanzo beans1 32-ounce can diced tomatoes2 cups frozen corn kernel, thawed1 red bell pepper, finely chopped2 cups chopped fresh cilantro1 tablespoon ground coriander1/2 teaspoon hot chili powder2 tablespoons lemon juicesalt and pepper to taste-In a heavy pot, heat half of the olive oil and saute the onion for few minutes. Add the half of the garlic and half of the cumin. Stir and cook for 1 minute.-Add the diced tomatoes and 2 cups of water, salt and pepper and bring to a boil.-Drop the kidney beans, the garbanzo beans and the corn. stir and bring back to a boil. Cover and cook over medium heat for 5 minutes.-In frying pan, heat the rest of the olive oil. Add the garlic and sear for few seconds. Add the chopped red bell pepper, the cilantro, the coriander and the chili powder. Stir and cook for couple of minutes. Add the lemon juice and add to the beans. Stir and cook for 5 minutes.Bulgur and Lima Beans Pilafserves 4-61/4 cup olive oil1 medium onion, chopped2 pounds frozen lima beans, thawed4 cloves garlic, mashed1 cup chopped fresh cilantro1 cup coarse bulgur or #3salt and pepper to taste-Heat the olive oil in a heavy pan. Saute the onion in the oil until tender.-Add the Lima beans, the garlic, the cilantro, stir and cook over low heat for another 5 minutes.-Add 2 cups of water and the seasoning. Bring to a boil, and then stir in the bulgur wheat. Bring back to a boil, stir, cover and cook over medium heat for 10 minutes. Remove from the heat and keep it cover for another 10 minutes.