Chili is one of my fall and winter weeknight staples. It’s one of those things that cooks up easily, is fairly forgiving and can expand endlessly. Whenever I pull out my chili pot, I make it a point to cook up a batch big enough to last for at least two nights and a couple lunches.
My standard approach involves lots of vegetables, a pound of ground turkey, plenty of spices and two or three cans of beans (I tend to use black and pinto beans, but anything I have in the pantry is fair game).
After years of eating bowl after bowl of my improvisational chili, however, my husband sweetly requested that I try to vary my chili game a little. And so, I started auditioning new recipes.
As I’ve searched, I’ve come to the conclusion that I’m not really looking for authenticity (my regular recipe includes Swiss chard). Instead, I want a one-pot dish that has a lot of flavor, features vegetables and beans, and if it includes meat, uses a relatively small amount.