Chili is such a vegan friendly dish. With all the different beans, veggies, spices, and optional meat substitutes to chose from, the combinations are endless. The "Three Bean Chili" (page 249) combines black, white, and red kidney beans along with onion, garlic, tomatoes, mild green chiles, plus a little zing from chili powder and canned chipotle. If you used canned beans, you can have chili on the table in about an hour, and the flavor improves over time (a good thing, since this makes a very large pot of chili for just two people). The only alteration needed to keep this within the McDougall guidelines was omitting the oil when sautéing the onion.