Chili

This is a tasty, basic chili with no fancy surprises or anything, just pure fall comfort. The addition of masa harina at the end thickens it up a bit and since we are eating it over baked potatoes, I wanted a thicker chili as opposed to a soupier chili. It's not spicy either so that it can please all of the people in the house - the chipotle cream adds heat for those who want it. Make the chili ahead of time for an easy weeknight dinner. It’s also a great way to use up the leftover chili!

Its time to get ready for fall! This hearty pork and bean stew is packed with comforting spices, rich flavours and will be perfect for those crisp autumn evenings.

Hearty white bean, chicken and tomatillo chili–or is it a stew? Made with canned white kidney beans, chicken breast, tomatillos, salsa verde and corn this satisfying dish is perfect for colder days! Stir in some corn and kale at the end for extra brightness.

Fresh Chorizo, or Mexican Chorizo, and black beans have a long history of sharing the samepot with incredibly delicious results.  The mild and creamy black beans absorb all of the wonderful flavour from the sausage meat, vegetables and seasonings.

For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.

For the fall evenings that get chilly but need something quick, this beef and mushroom chili will fill you up with a delicious, warm, one-pot meal.

This is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole or just serve from the pot with wedges of baked tortilla.

This Crockpot Chili is a family favourite all year long. Hearty, spicy, filling and cooks while you are out and about. Made with fresh lean ground beef, fresh chopped veggies and spices.

This soup-like chili fulfils all requests. It’s light. It’s comforting. And it can be tweaked for almost any palate.