When I first became a vegetarian, I didn't eat the most balanced and varied meals like I do now. I relied on rice, pasta, cheese, bread and vegetables for the most part. I've since learned the art of vegetarian meal combinations. The first lesson is to always eat a healthy breakfast consisting of eggs and toast or a grain such as oatmeal or spelt along with some fresh fruit. For other meals throughout the day, as a rule of thumb eat plenty of vegetables and take care to balance a legume with a grain component to ensure you get your complete proteins.
One of the earliest healthy staples I incorporated into my diet was vegetarian chili. I've become more creative in the kitchen over the years and have now expanded upon my repertoire of chilies, which include some oven-baked variations. This Mexican-style baked cornmeal chili is a meal onto itself. I used kidney beans and black beans here, but feel free to use chickpeas and or/ pinto beans if desired.
|Cornmeal-Crusted Kidney Bean and Black Bean Chili|
|Recipe by Lisa Turner|
Published on March 9, 2008
Simple spicy bean and mushroom chili baked with a soft and delicious golden cornmeal and buttermilk crust