Stew, not just for winter. <br />What I appreciate most about this chilled summer vegetable chili is its customizability- if you have an eggplant hanging around, for goodness sake, THOW IT IN. Squash? IN! I am so prone to having odd bits of produce lingering in my fridge; instead of letting them waste, in they go for a nourishing, protein dense, and seasonally vibrant meal. I serve my chili over a ½ cup brown rice or quinoa with a tall glass of ice water and a frosty summer shandy. <br /> <br />Nutritional Information [per serving = 1 ½ cups] <br />240 Calories, 30g Carbohydrates, 11g Fat, 9g Protein, 9.5g Fiber, 8g Sugar

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