This vegetarian chili recipe is a great "Meatless Monday" meal that makes enough that it can also be enjoyed for lunch on Tuesday! Chock full of colourful, whole, plant foods, this chili is not only pleasing to the eye, but also contains a multitude of health-supporting nutrients from the rainbow of vegetables (*wink). Even if you can't find every last ingredient listed, you can probably still cobble together a pretty good chili from the items left in your fridge/freezer and cupboard. Plus, it only takes about 30 minutes from start to finish to make it so dinner can be on the table in a flash!
Veggie & Bean Chili
by Tracey Ratelle-Westdorp, CNP
Serves at least 4, with leftovers
* The vegetables and bean types in this recipe are flexible, use whatever you've got on hand.
**This recipe won't turn out very spicy, so if you like more heat, increase the cayenne pepper or add a whole chili pepper to the pot (or your own bowl!)