Vegetable and bean chili makes a hearty meal for vegetarians.
Chili makes an ideal winter comfort food, with a large potful feeding a group of hungry eaters. Full of protein and nutrients from beans and vegetables, chili can also be a low-fat meal, depending on the meat and other ingredients. Make chili as mild or spicy as you like, and serve it with a host of sides and toppings.
Classic Chili
Chili con carne, or meat with chilies, is the original incarnation of the dish, made with little more than a cut of meat, chili peppers, onions, garlic, cumin and a liquid, usually tomato sauce. Chili con carne can be made quickly with ground beef, though slow-braised chunks of chuck steak or roast make a savory chili, as well. Beans are often added to chili; use one type, such as chili beans or kidney beans, or combine several varieties for additional color and texture. Chili verde is made using jalapenos and chunks of pork for a spicy green stew.
White Chili
White chilies are made with chicken, turkey or pork, green chilies, white beans, garlic, onion, spices and chicken broth. Monterey Jack cheese or cream can be added near the end of cooking for additional thickening and flavor. Use ground meat or meat cut into chunks, depending on your texture preference. White chilies tend to have a lighter, slightly less savory flavor than red; they don't hold up as well to heavy toppings or to being used as a topping on other foods.
Vegetarian Chili
Carnivores and vegetarians alike will enjoy the rich, savory flavors of a vegetable and bean chili. Use a variety of beans, such as pinto, chili, kidney, black and even garbanzo, for flavor and texture. Sturdy vegetables that can hold up to 30 minutes simmering or longer add to the nutrient content and richness of the chili. Corn and chunks of orange sweet potato work particularly well. Bind the ingredients with tomato sauce and use onion, garlic, chilies, cumin and bay leaf as you would in another other chili recipe.
Toppings
Chili was made for topping, or for topping other foods. Whether you're feeding a small family or a large group, arrange several toppings in individual bowls so eaters can choose their own. Consider shredded cheese, chopped white, sweet or green onion, chives, cilantro, sour cream and tortilla chip strips. Lime should be served with white chili, for a burst of bright citrus flavor. Chili con carne is a classic topper for chili dogs, and is also delicious on baked potatoes, fries, nachos and burgers.
Accompaniments
In addition to what you'll serve on top of your chili, think about what to serve with chili. Use tortilla chips to scoop the chili, or serve with hot wedges of cornbread, butter and honey for a sweet contrast of flavors. Crisp vegetables or a salad on the side provide a cool crunch. In some Midwest and northern states, chili over cooked spaghetti or rice is a common diner food.
Tags: Chili carne, serve with, bean chili, made with, other foods, tomato sauce