Whether you call it Meatless Monday, Meat-Free Monday, No-Meat Monday, here at VegKitchen we just call it “Monday,” because every day is a no-meat, no dairy, and no eggs kind of day. Few cool-weather dishes are more welcome as part of a vegan menu than a big pot of Classic Veggie Chili. It can take you though half of a chilly (pun intended) week; leftovers are great for portable lunches, and you can vary them in a number of ways (see 5 Ways to Use Leftover Chili). And its constant companion — cornbread — is always a hit. You’ll love this vegan version.
There’s no better partner for chili than fresh Corn Kernel Cornbread or Muffins. If you don’t have the time to make a pan of it (though you can easily do so while the chili is cooking), just serve with fresh tortillas or stoneground tortilla chips. Complete the meal with a simple salad and colorful salad of lettuce or mixed greens, tomatoes, carrots, cucumbers, olives, and pumpkin or sunflower seeds.