Hot& Hearty

COZY AND COMFORTING, STEAMY BOWLS OF CHILI DELIVER A DOSE OF WARMTH AND FLAVOR. WE SCOURED ALLRECIPES.COM FOR THE BEST CHILI RECIPES FOR EVERY PALATE AND OCCASION.

- PATTY LEE

THE BEST VEGETARIAN CHILI IN THE WORLD

HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SUBMITTED BY CALEAD910 SERVES 12

1. Heat oil in a Dutch oven or 8-qt. stockpot over medium heat. Cook onion, celery, bell peppers, jalapeños, and garlic, stirring occasionally, until vegetables are almost tender, 6 to 8 minutes.

2. Add tomatoes, kidney beans, chickpeas, black beans, green chiles, chili powder, oregano, cumin, salt, black pepper, and bay leaves. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 45 minutes.

3. Stir in corn. Continue cooking, uncovered, 5 minutes more. Remove and discard bay leaves. Serve topped with avocado and cotija.(Chill in an airtight container up to 3 days; freeze up to 3 months.)

HATCH CHILE VERDE

HANDS-ON 20 MIN TOTAL 2 HR, 30 MIN SUBMITTED BY YOLY SERVES 8

1. Preheat oven to 425°F. Line a baking sheet with foil and arrange chiles on foil. Roast until deeply charred, 20 to 25 minutes. Remove from oven. Bring foil up around chiles; fold to enclose completely. Let stand 15 minutes.

2. Remove skins and seeds from roasted chiles. Cut half of chiles into 1-inch pieces. Process remaining chiles in a food processor until finely chopped.

3. Meanwhile, combine pork, water, and ½ tsp. salt in a Dutch oven or 6-qt. stockpot. Cook, covered, over medium heat, stirring every 5 minutes, about 20 minutes. Increase heat to mediumhigh; cook, uncovered, stirring constantly, until water evaporates and pork browns, 15 to 20 minutes. Remove pork from pot.