This week I'm sharing the spotlight with Marlene Urban, who works in our Tamaqua office.

Marlene is sharing her recipe for a delicious chili that includes lots of beans, meat, spices and wait for it cocoa powder! She also shares some fun tips for taming the beast (aka the rabid fan): Good food and plenty of it!I also have a recipe for chili this week. It's also hearty and flavorful, but unlike Marlene's, this one is vegetarian style.If you think being a vegetarian means eating nothing but rabbit food, think again.This recipe, which comes from a very special family member, is rich, hearty and full of flavor. It's terrific by itself, with some shredded cheddar cheese and sour cream. We also enjoyed it recently on loaded nachos with all the fixins'. Either way, you'll never miss the meat.Ace's Veggie Chili2 onions, diced2 bell peppers, diced1 tablespoon olive oil2 tablespoons garlic, minced1 can black beans, rinsed1 can red kidney beans, rinsed1 can vegetarian beans2 cans diced tomatoes1 1/2 tablespoons chili powder1 teaspoon cumin1 teaspoon cayenne1 teaspoon basil2 teaspoons garlic powder2 teaspoons onion powderSalt and pepper to tasteSauté onion for 5 to 7 minutes until soft, add bell peppers, sauté another 2 minutes. Add garlic. Cook until golden.Add diced tomatoes, including liquid. Cook on medium until it comes to a boil. Add the black beans, kidney beans and vegetarian beans. Return to a boil and then add spices. Lower heat and simmer for 1 hour. The longer the chili sits, the more flavorful, so this is great to make the day before.