Anyone who thinks you need meat for a stick-to-your-ribs (but not your belly), high-protein meal needs to try this vegan chili. A blend of legumes makes for a variety of tastes and textures, plus protein and fiber to keep you full for hours. It's also great the next day and freezes well, says Jackie Keller, executive chef for NutriFit.
Olive oil cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, crushed
2 cups canned black beans, rinsed and drained
1 cup canned red beans, rinsed and drained
1/4 cup diced chilies (optional)
1 cup corn kernels
1 cup uncooked lentils, sorted and rinsed
1 teaspoon chili powder
5 medium tomatoes, chopped
Cayenne pepper, to taste
Spray a large pot with olive oil cooking spray and bring to medium heat. Add onion, bell pepper, and garlic and cook, stirring occasionally, until onion is translucent but not brown, about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer at least 30 minutes covered (longer cooking time yields more flavorful results). Check for seasoning and add more chili powder or cayenne pepper to taste.