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• Vegetarian Chili
• Whole Wheat Saltines
• Cilantro Dressing
• Fresh Bell Pepper
• Satsuma Tangerine

Preparation Notes

Prepare the chili on the weekend to eat for lunch throughout the week. Pack a lunch as pictured above one day and substitute various fruits (apples, pears, grapes, grapefruit), whole grains (rice, bulghar, bread, cous cous), and raw vegetables (red peppers, carrots, cucumbers, green beans) for variety on the other days.

Spoon the chili into the large lidded container.

Add whole grain crackers.

Slice the bell peppers.

Peel the tangerine.

Pour the dressing into the little dip container.