Chili is one of my favorite vegetarian meals. It’s so full of flavor — and healthy vegetables are a huge bonus. I like to make a big pot on a Sunday and then have it for leftover lunches and dinners throughout the week. The recipe below is simple and doesn’t have a long list of ingredients — just a few items that you most likely already have in your pantry.
Here, the recipe is vegan, and you can top it with vegan toppings like sliced olives, vegan cheese, salsa and pickled jalapeños. If you eat dairy, add some shredded cheddar and a dollop of sour cream. I also like to serve it with tortilla chips for scooping.