In honor of this post, here's a really good nutritarian chili recipe:

Easy Three Bean Vegetable Chili

Serves: 6
Preparation Time: 30 minutes (active prep time)

Ingredients:
1 pound firm tofu, frozen, then defrosted
2 tablespoons chili powder, or to taste
1 teaspoon cumin
10 ounces frozen onions
3 cups frozen broccoli, thawed and finely chopped
3 cups frozen cauliflower, thawed and finely chopped
3 cloves garlic, chopped
1 1/2 cups cooked pinto beans or 1 (15 ounce) can pinto beans, no salt added or low sodium, rinsed and drained
1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained
1 1/2 cups cooked red beans, or 1 (15 ounce) can red beans, no salt added or low sodium, rinsed and drained
1 (28 ounce can) no-salt-added or low sodium diced tomatoes
1 (4 ounce can) chopped mild green chilies, drained
2 1/2 cups fresh or frozen corn kernels
2 large zucchini, finely chopped

Instructions:
Squeeze excess water out of thawed tofu and crumble. Place the crumbled tofu, chili powder and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered, for 2 hours.

Or alternately, with pumpkin:

Three Bean Pumpkin Chili


Serves: 8
Preparation Time: 20 minutes

Ingredients:
1 onion, diced
1 green bell pepper, diced
3 roma tomatoes,diced
6-8 mushrooms, quartered
1 1/2 cups cooked black beans or 1 (15 ounce) can no-salt-added or low sodium black beans
1 1/2 cups cooked kidney beans or 1 (15 ounce) can no-salt-added or low sodium kidney beans
1 1/2 cups cooked white beans or 1 (15 ounce) can no-salt-added or low sodium white beans
28 ounces low sodium or no-salt-added tomato sauce packed in BPA-free cartons
1 1/2 cups pureed cooked pumpkin or pumpkin puree packed in BPA-free cartons
1 tablespoon chili powder
1 tablespoon cumin
2 tablespoons Italian seasoning
2 cups low sodium or no-salt-added vegetable broth, or as desired
green onions for garnish

Instructions:
Water sauté onions until milky in color, then add peppers, tomatoes, and mushrooms. Cook until soft, then add all beans, tomato sauce and then pumpkin. Add chili powder, cumin, and Italian seasoning.

Add as little or as much vegetable broth as you like to thin the chili. If you like a thick chili, only add a few tablespoons. Keep the heat on high until the chili starts to boil, then reduce to low heat and simmer for 45 minutes.

Garnish with chopped green onions.

Stynxno's church just had their chili cookoff, and the winner was a beef chili that had bacon in it, and DAMMIT the winner has yet to send me the recipe, which makes me very, very sad. I NEED BACON CHILI.