Who doesn’t love a big bowl of chili at work in the middle of February? Not only is this plant-based lunch box delicious, but it will keep you full until dinner thanks to the quinoa and beans in the chili. Make a big pot of chili (it’ll only take an hour to make), store it in the fridge and eat it for lunch throughout the week.
This lunchbox is gluten-free and soy-free.
On the menu for today’s Plant-Based Lunch Box:
Best Ever Vegan Chili (12 oz)
1/2 cup carrot sticks
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