When you're doing
The Whole Life Challenge, cooking can take up a huge chunk of time. This chili, however, does not. It's vegetarian (vegan, in fact!) because I like it that way, but it would certainly be WLC compliant if you added in some browned ground beef or turkey. I've been making it for years now, and my husband and son love it (as do I!). You can serve it as-is or over brown rice (WLC compliant at the intermediate level), as well as garnished with some cilantro or onion or even a dollop of Greek yogurt (again, intermediate level compliant).
I used to feel weird about making a meal almost entirely from cans (and if that bothers you then you can certainly chop up your own tomatoes, and soak and cook dry beans!). But ever since discovering
the truth about BPA in the canned goods that I use, I can now make this stuff without feeling the least bit guilty (and while saving a whole lot of time in the process). Anyway, give it a try and let me know what you think. (Note: I know my food photography blows. I'll be working on that in the months ahead!)
