When it comes to chili, I'm definitely not a purist. Beans or no beans, meat or no meat, as long as there's a good kick of chile pepper in some form, I'm happy. Lately, I've been gravitating toward meatless recipes like this slow cooker vegetarian chili from Amee's Savory Dish, which combines four different types of canned beans with corn and tomato. Perfect for Meatless Monday, or any day of the week, vegetarian or vegan chili packed with beans, legumes, and vegetables will satisfy everyone in the family. Make your chili on the stovetop, or in the slow cooker. I promise, you'll never miss the meat.
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Kalyn combines red and brown lentils in this flavor-packed vegan lentil chili with roasted red peppers, olives and green onion. The red lentils "melt" into the dish to thicken and sweeten it, while the brown lentils stand up to the roasted red peppers and olives. This is a make-ahead-and-freeze dish, perfect for any time of the year. A squirt of lime makes a great finish; if you're not vegan, add some cheese or sour cream.
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I love dishes that accommodate almost any vegetables you find at the farmers market, and now that it's market season here in Rhode Island, I'm hungry for recipes like this North African vegetable stew from No Recipes. Bring warm spices like cumin, coriander and ginger together with a tiny bit of harissa, the fiery North African chile paste; add tomatoes, eggplant, squash, or whatever the market offers. A few green olives add another layer of distinctive flavor to this irresistible stew for all seasons.
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