For the Vegetarian Chili:

1. Heat a large cast iron frying pan.
2. Place the cherry tomatoes in the dry pan whole and sprinkle with salt. Let the tomatoes begin to char a bit and the gently, squeeze them down with a masher.
3. Add the thin sliced onion to the pan, the Jalapeno, sliced red bell pepper and the garlic; sprinkle these vegetables with a tsp. of sugar, dash of salt and dried oregano and drizzle with a tablespoon or so of olive oil.
4. Let these vegetables get nice and golden, while gently tossing.
5. Add the drained black beans and the red beans, and toss.
6. Add the crushed tomatoes and the bay leaf and again toss.
7. Add the seasonings and loosely cover on a gentle heat for fifteen minutes or so.
8. Add the molasses and the lemon juice and toss, while on a gentle heat.
9. Taste for seasonings.
10. Garnish with fresh cilantro, a drizzle of olive oil and a charred sweet onion.

For the Charred Sweet Onion Topping:

1. Heat a medium sized cast iron frying pan with the olive oil. Add the sliced onion and sprinkle the sugar, salt and dried oregano over the onion.
2. Toss the onion until it becomes golden and very wilted.
3. Serve over the chili with the cilantro, a drizzle of olive oil and fresh ground black pepper.

For the Herbed Waffle Crisps:

1. Preheat oven to 350 degrees F.
2. Quarter waffles into triangles and lay out on a baking sheet. Set aside.
3. In a small heat-proof bowl, melt butter with garlic and herbs.
4. Brush the melted butter over the waffle triangles and bake for about 8 minutes just until lightly golden and toasted.