This one is super tasty, from Bon Appetit:
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.
Makes 4 main-course servings. I throw a dollop of sour cream on it too.
I was vegetarian for years growing up, because we couldn't afford meat. Vegan for awhile too, because of the same reason. I eat meat now, but enjoy meatless meals just as much, most of the time.
My sister chose to return to vegetarianism when we were teens, and stuck with it for 10 years...recently though she's been eating meat, while still calling herself a vegetarian. Like, she fries up bacon when she's drunk. And doesn't count chicken wings as meat. Or hotdogs. When she told me she ran out and bought a cheesesteak, and when I called this weekend and the boyfriend was out buying hamburger, it was just...give it up. She's afraid she'll lose friends (most of whom are very vocal vegetarians) if she admits it's not for her anymore.