In the Kitchen
Vegan, gluten-free chocolate gooey bliss. You're welcome.View the Recipe
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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.
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