Grab A Bowl Of Chili This Season

Fall is the prime season for soups and stews, and nothing warms you to the bone like a hearty bowl of chili. You can always make your own at home, so check out these mouth-watering recipes and try your hand at a Southwestern standard.

Carne con Chile

While there are countless takes on the beloved stew, you can’t go wrong with the original style as Chef Adán Medrano provides. With hearty chuck shoulder and a diverse assortment of chile varieties, this recipe pays homage to the generations of home cooks that introduced the dish to U.S. palates more than a century ago. With an emphasis on flavor over heat, this carne con chile incorporates dried peppers like ancho and chipotle with herbs like cumin and Mexican oregano.

White Chicken Chili

Nothing goes to waste in a restaurant’s kitchen, and you can save the leftovers of your home cooking with this appetizing white chicken chili. This dish calls for sour cream and Monterrey Jack cheese to build a creamy base, and the heat comes courtesy of cayenne powder and fresh jalapeños. To keep the spice on the mild side, you can remove the seeds and inner membranes of those jalapeño peppers before adding them in, and if you prefer more heat, you can leave in more as desired. While only the shredded chicken is in the name, cannellini beans add some extra protein into the mix.

Hearty Vegetarian Chili

Can you have chili without the carne? Of course! This vegetarian chili recipe subs out the standard meats to derive protein from an assortment of healthful beans. The beans also pack plenty of fiber with their flavor, and this recipe suggests a mix of red beans and black beans, while kidney beans or pintos would do in a pinch. To add even more savory richness to the stew, throw in some mushrooms like Bella or cremini. When you’re sautéing the veggies, start them out with a flavorful drizzle of olive oil.

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