Easy Vegetarian Chili
Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.
To make ahead: Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.
1 1/2 starch, 1 1/2 vegetable, 1 1/2 lean meat, 1/2 high-fat meat, 1/2 fat