I have been craving chili for weeks now and I finally succumbed to my craving and made a delicious vegetarian version for lunch a few days ago. The wonderful thing about chili is that you can put almost whatever you want in it, and for the most part, you’ll end up with a delightful product. An added bonus is that if you make a huge batch you can freeze half of it and save it for a rainy day.

Ingredients:
– 1 can (low sodium) black beans
– 1 can ( low sodium) red kidney beans
– 1 can (low sodium) chickpeas
– 3 cups spinach
– 2 cups diced onion
– 1 medium green bell pepper (diced)
– 2 cloves of garlic (minced)
– 1 (28 oz) canned tomatoes
– 1 small summer squash (chopped)
– 2 tbsp chili powder
-1 tbsp oregano
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tbsp olive or vegetable oil

Directions:
1. Bring a large pan to medium/ medium-high heat. Add the oil, onions, garlic, peppers and spinach to the pan and saute for 5 minutes.
2. Add the remaining ingredients and allow to sit over medium heat for 30 minutes, stirring every 5 minutes or so.
3. Finally, add your favorite chili accompaniment (fresh cilantro, sour cream (I use greek yogurt), cheese, wheat crips, etc.) and eat up!