There is nothing like a bowl of hot spicy chili to warm your soul on a February, wintery day! Try this recipe adapted from Cooking Light Magazine.
The great thing about chili is that is so easy to adapt to your own taste. If you don’t like something switch it for something that appeals to you. Mushrooms, eggplant, corn, butternut squash are great vegetable add-ins. Mix up the beans; try pinto, cannellini, great northern. Try different spices. How about cinnamon for a “Cincinnati” style. Basil, oregano and a bay leaf give it an Italian feel. There are so many options: make it your own, keep it the same or try a new variety every time you make it!