Megan Mitchell's vegan chili is loaded with cannellini, chickpea and navy beans along with green lentils for a protein boost. Then, she brightens up the flavors with cilantro, lime zest and tomatillos.
Tomato-basil sauce clings to bucatini pasta, which is like thick and chewy spaghetti but with a hollow center. The final touch on this Naples-inspired dish is a creamy dollop of ricotta.