This is incredible vegetarian chili. It is perfect for an everyday dinner or lunch. I usually make a big pot and have it for dinner the first night and then pack it for lunches the rest of the week. I try to eat 10 vegetables a day and this is such a delicious way to get…
This dish is my lighter version of the classic! Serves 4 Ingredients 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 tsp. oregano 1/2 cup kalamata olives, pitted 1 cup canned artichoke hearts (drained, rinsed and chopped) 1/2 bunch fresh basil leaves 1 (28-ounce) can whole peeled tomatoes Kosher salt…
