Welcome back to the Planet Forward blog on this beautiful Meatless Monday. As you know we have made the commitment to abstain from eating meat once a week in order to improve our health through a more sustainable lifestyle that helps the environment. There is no better way to make a Meatless Monday easy than use a quick meal that the whole family will enjoy because it packed with flavour. In keeping with our goal to be healthy in 2012 we are making a delicious and nutritious one pot two-bean vegetarian chili, which comes from Martha Stewart’s Whole Living. Let’s get cooking.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• 1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
• 1/4 teaspoon chipotle chile powder
• Coarse salt and ground pepper
• 1 can (14. 5 ounces) stewed tomatoes in juice
• 1 can (19 ounces) chickpeas, drained and rinsed
• 1 can (19 ounces) black beans, drained and rinsed
• 1/2 cup chopped cilantro
• Lime wedges, for serving

Directions:

In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.  Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.

This two-bean vegetarian chili will yield four servings, and can be adjusted to feed a crowd. Beans, which are high in soluble fiber, are a great way to help fight bad cholesterol. The one pot dish is quick and easy, so you can whip it up any night of the week.  This chili reheats well, so pack it in a glass container and reheat it at work for a nutritious and delicious lunch. If you pack your own lunch not only are you reducing the waste generated by eating out, but you can control the salt, sugar and fat you are taking in. Complete the offer as the recipe suggested with a wedge of lime, you could even serve this over some steamed brown rice. The best part about this meal is that you know every ingredient in it. Enjoy!

To improve your sustainable lifestyle, please visit their website and join the Meatless Monday movement.
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