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5 Reasons to Try Meatless Monday – Plus a Delicious and Easy Vegetarian Chili
Paula Gallagher on
Meatless Monday is a global movement that encourages people to reduce their meat consumption by going meatless one day a week, typically on Mondays. Enjoying a more vegetarian approach to diet can have an impact on your health, the environment and even your pocketbook.
Here are 5 reasons you should try going meatless at least once a week.
1. Healthier diet: Plant-based meals are generally lower in saturated fat, cholesterol and calories than meals that contain meat. By incorporating more plant-based foods into your diet, you can increase your intake of vitamins, minerals and fiber while reducing your risk of chronic diseases like heart disease, diabetes and certain types of cancer.
2. Sustainability: The production of meat and dairy products has a significant impact on the environment, including greenhouse gas emissions, water use and deforestation. By reducing our meat consumption, we can help reduce the environmental impact of our diet and contribute to a more sustainable food system.
3. Animal welfare: Many people choose to reduce their meat consumption or go vegetarian/vegan for ethical reasons. By participating in Meatless Monday, you can help reduce the demand for meat and support more humane treatment of animals.
4. Variety: Going meatless one day a week can encourage you to try new foods and experiment with different flavors and cooking techniques. This can help you discover new favorite dishes and expand your palate.
5. Cost savings: Plant-based meals tend to be more affordable than meat-based meals, so Meatless Monday can also help you save money on your grocery bill.
Overall, incorporating Meatless Monday into your routine can have many benefits for your health, the environment, and animal welfare. It's a simple and accessible way to make a positive impact on the world while also enjoying delicious and nutritious plant-based meals like this and easy-to-make chili. It uses ingredients you likely already have in your pantry and is perfect for these cold February days!
Vegetarian Chili
This vegetarian chili is packed with protein and fiber from the beans, and the vegetables add plenty of vitamins and minerals. It's also low in fat and cholesterol-free, making it a healthy and satisfying meal.
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 cans (15 ounces each) of red kidney beans, drained and rinsed
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of corn, drained
- 1 can (28 ounces) of diced tomatoes, with juice
- 1 cup of vegetable broth
- Salt and black pepper, to taste
- Fresh cilantro, chopped (optional)
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Add the minced garlic, diced red and green bell peppers, and diced carrots. Cook for another 5 minutes until the vegetables are tender.
Add the cumin, chili powder, smoked paprika and cayenne pepper. Stir well and cook for about a minute until the spices are fragrant.
Add the drained and rinsed red kidney beans, black beans and corn. Stir to combine.
Pour in the can of diced tomatoes with juice and the vegetable broth. Stir well and bring the chili to a boil.
Reduce the heat to low and simmer for 20-30 minutes, stirring occasionally.
Season the chili with salt and black pepper to taste. Serve hot with chopped fresh cilantro, if desired.
Or
Throw everything in a crockpot in the morning and cook on low for 8 to 10 hours or high 4 to 6 hours.
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