I made a batch of veggie chili a few weeks ago when I made this bread. I am pleased to report that not only do they compliment each other as a meal but they both freeze well!
Two Bean Vegetarian Chili
1 large onion, coarsely chopped
3 cloves garlic, minced
1 med butternut squash, peeled, seeded and cubed into 1/2 chunks
1 red and 1 green bell pepper, seeded and cut into chunks
2 qt sized mason jars of canned tomatoes
2 cans (19 oz) chickpeas, drained and rinsed
2 cans (19oz) black beans, drained and rinsed
2 cups corn
3 carrots, coined
1/2 cup chopped cilantro
1 Tbsp chili powder
S&P to taste
In a large soup pot heat oil over med heat. Add onion and garlic, cook until tender, stirring occasionally. Add squash, carrots, peppers, corn, chili powder and s&p, cook for about 1 minute then add about 1/2 cup of water, cover and simmer until veggies are crisp-tender, about 7 minutes. Add canned tomatoes, chickpeas, black beans and cilantro, bring to a boil. Reduce to a simmer, partially cover and cook for 20 minutes. You can garnish with a lime since it pairs well with the cilantro.