Meatless chili.

Did you know that eating meatless just once a week can save you money, improve your health and possibly lower greenhouse gasses? It's true.

Meat is the most expensive item in any meal. Dropping it saves you cash. Cutting meat, especially red meat, means reducing the amount of saturated fat, cholesterol and calories you'll be consuming.

Finally, livestock contributes to 18 percent of the world's greenhouse gasses - even more than cars. Reducing the amount of meat we consume means the world will need less production and therefore, fewer greenhouse gasses.

But eating meatless doesn't mean reaching for tofu. It can be as simple as dropping the meat from chili or spaghetti sauce. Or opting for a peanut butter sandwich instead of turkey.

MEATLESS CHILI
Makes 4 to 6 servings
This hearty, easy chili is packed with nutrients from the V8 Juice, carrots and tomatoes, plus lots of non-animal protein and fiber from beans. Serve it over brown rice or whole-wheat pasta. This also is a great dish to pack in a Thermos for lunches.

2 tablespoons canola or other vegetable oil 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1 large onion, diced 1 cup grated carrots 2 garlic cloves, minced 3/4 cup V8 Juice, preferably reduced sodium 1 can (15 ounces) kidney beans with juices 1 can (28 ounces) diced tomatoes with juices juice of 1 lime salt and pepper to taste Heat a large saucepan over medium heat. Add the oil, chili powder, cumin and oregano. Cook until fragrant, about 1 minute. Add onion and carrots. Cook until softened, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Pour in V8. Bring to a simmer. Add beans with juice and tomatoes with juices. Increase heat to high. Bring to a boil. Reduce heat to low and simmer 15 minutes or longer. Before serving, stir in lime juice. Season to taste with salt and pepper.
PER SERVING: 153 calories; 6 g. protein; 23 g. carbohydrates; 5 g. fiber; 5 g. fat (0 saturated); 0 cholesterol; 595 mg. sodium.