As in journalism, so in cooking: I believe in maximum taste for minimum effort. Usually I just follow cookbook recipes, but here are two easy adaptations of my own. Apologies for any mistakes, I typed these out in a hurry.
2 cloves Garlic, minced
1 Onion
2 Carrots
½ lb mushrooms
2 green peppers
2 cans chopped tomatoes (or 5 fresh tomatoes, peeled)
2 cans kidney beans, drained (or 1-1/2 C dry beans, soaked)
3 T Chili powder
1 T Cumin
1 t Cayenne
Olive oil
Salt and pepper

VEGGIE CHILI

Chop onions, carrots and peppers into quarter-inch pieces, cut mushrooms in quarters.
Heat oil in pan over medium heat, add garlic, then chopped veggies.
Add tomatoes, beans and spices.
Cover and simmer for one hour or more.

BASIL SOLE

Sprinkle sole with generous amounts of pepper and basil.
Combine lemon and white wine.
Heat oil in pan. Saute garlic, leeks and mushroom.
Lay sole on vegetables, flavored side down.
Douse with half of lemon/wine mix, sprinkle more pepper and basil on top.
Cover, lower heat and cook for about four minutes.
U ncover and cook for another minute.
Remove fish and a bit of vegetable to garnish, set aside and keep warm.
Add rice and remaining lemon/wine mix to pan, mix.

 2 fillets sole
Black pepper
Dried Basil
1-2 leeks, sliced
1 bunch Enoki (golden) mushrooms
2 cloves Garlic, chopped
Juice from 1/2 Lemon
1/6 C White wine
2 servings cooked rice
Olive oil