With legumes in multiple forms, plus two kinds of seeds, this chili proves that plenty of protein can come from plants.

This vegan chili is packed with protein-rich ingredients, including red kidney beans, lentils, tempeh and seeds.

A big bowl of chili is so warm and comforting during the long cold winter. I love to cook up a big batch and save the leftovers for another meal. Trouble is, it tends to be high in calories and fat.

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and ...