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The Boston Globe

Food & dining

Sunday supper

All-bean chili one night, stuffed potatoes the next

December’s open houses, family get-togethers, and office parties can take their toll on a waistline. One solution — in addition to copious exercise and willpower, of course — is to add a few more meatless meals to the weekly regimen. Balance the splurges with a vegetarian chili, thick with beans (the best chili is made with dried, rather than canned), tomatoes, onion, ground pepitas (hulled green pumpkin seeds), and chili peppers. Sprinkle the top with cheddar, whole pepitas, and cilantro. You won’t leave the table hungry.

For another meal, ladle some of the big pot of chili over baked potatoes. The combo contains more nutrients than, say, chili in a bread bowl. And it’s another hearty meal that won’t break the calorie bank.

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