In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
Veggie chili should definitely be one of your go-to cold-weather recipes.
It’s an incredible way to get in a ton of vegetables in one meal and is filled with plant-based protein, thanks to all of those beans.
This three-bean version is hearty, filling, and super delicious. Eat a big bowl on a snowy day while snuggled up in an oversized sweater, and you’ll feel warm and cozy all over.
The best part: You can make a big pot on Sunday or at the start of the week and have it ready for multiple quick meals later on.
WHY WE LOVE THIS RECIPE
There’s a time and place for beefy chili, but this meatless version is a great source of plant-based protein and a long list of nutrient-dense vegetables and spices. You’ll be fighting off the chill—and inflammation—with every bite.