I didn’t really need any prodding to try out Cooking Light’s roundup of their 30+ best chili recipes. I’ve been anticipating the inevitable late autumn cool-down that would sweep aside “enh, I don’t need a jacket” and replace it with “a hot bowl of something sure would warm my blue-tinged fingers right about now.” And chili can be a pretty nutritious hot bowl when you’re packing it with lean meats and/or powerhouse beans plus several different types of veggies.
So I bookmarked the list, and got to work mixing up hearty ingredients with complex spice mixes for the smoky slowcooker chili (which I then fed to omnivore Tim, who liked it).
I also served up a Moroccan vegetarian version of chili which, despite not including any actual conventional chili powder, had plenty of tangy, cumin-infused, flavor mixed into the pleasing mix of just-crunchy-enough vegetables and soft cooked chickpeas.
But juuuuust to make sure I appreciated the impetus behind this chili exploration, Mother Nature showed up just today with a timely reminder that “bowl of warm stuff” weather wasn’t impending – it was here.
Yes, ok, got it! Sheesh, couldn’t even let me finish cleaning up after Halloween, huh?
Well, no matter, because I feel pretty well-prepared, chili-wise, thanks to the CL roundup. If you want to have a look at the week’s worth of recipes that especially caught my eye, don’t wait too long because the snow’s already upon us!
- Moroccan chickpea chili (here)
- Smoky slow cooker chili (here)
- Three-bean vegetarian chili (here)
- Chipotle chocolate chili (here)
- Chicken green chili with white beans (here)
- Black bean and chorizo chili (here)
- Quinoa and roasted pepper chili (here)