When I’m trying to plan my meals for a busy week, I like to prepare a dish that is a complete meal — no need for a side dish means I can grab my food, eat it, and go!
Chili is a classic meal-in-a-bowl because it’s full of vegetables, protein, and — most importantly — flavour. If you can make the time to put everything together, the quick leftovers are totally worth it.
I personally prefer vegetarian chili because I find I’m more creative when it comes to protein source selection; there’s no meat to rely on, so I think about it more and end up with a more balanced, less fatty meal. Generally, I try to aim for 4 to 5 types of beans, plus texturized vegetable protein (TVP), which has a consistency similar to ground beef and works perfectly in vegetarian chili, meatloaf (lentil loaf, anyone?), etc. Even if you are a meat eater, you should consider adding TVP to your diet. A little extra variety never hurt anyone!