October’s crisp weather invites a pot of simmering chili to cook slowly on the stove, filling the kitchen with warmth and wafts of smoke and spice. There is a chili style for everyone; it can be adapted for carnivores or vegetarians, brimming with beans or bobbing with chunky vegetables.
Not a meat-eater? No problem; just double up on the beans. Crave more substance? Add a hearty grain to thicken the broth. Not too keen on spicy heat? Opt for sweeter peppers in place of hot.
