CHUNKY ROASTED VEGETABLE & CHICKEN CHILI

A big bowl of saucy chili is delicious, but there are never enough vegetables! In addition to the usual goodies, this one is loaded with giant chunks of zucchini and colourful peppers. They’re oven-roasted first to bring out their full flavour, then stirred in at the last minute to keep them bright. 4 skinless, boneless chicken breasts, or 8 skinless, boneless chicken thighs

1 tsp cumin olive or vegetable oil

1 large onion, chopped

3 tbsp chili powder

1 tsp garlic powder

1/2 tsp salt

796-mL can diced tomatoes 540-mL can black or kidney beans, drained and rinsed 3 sweet bell peppers, preferably different colours 2 zucchini

2 tsp dried thyme leaves

1/2 cup chopped fresh coriander, optional

1. Place rack in top third of oven. Preheat oven to 475F (250C). Cut chicken into large chunky pieces. Place in a bowl and sprinkle with cumin. Stir to evenly coat. Set aside.

2. Lightly coat a large, wide saucepan with oil and set over medium heat. When hot, add onion. Sprinkle with chili, garlic powder and salt. Stir often until softened, 5 minutes. Then stir in tomatoes and beans. Bring to a boil over high heat, then reduce heat to medium. Boil gently, uncovered, stirring occasionally, 15 minutes.

3. Meanwhile, cut peppers into large chunks. Slice zucchini in half lengthwise, then thickly slice. Place on a large rimmed baking sheet. Lightly drizzle with oil and sprinkle with thyme. Toss to evenly coat, then spread out. Don’t crowd vegetables on pan. Roast in top third of oven until veggies start to soften, about 15 minutes.

You don’t have to stir.

4. A few minutes before veggies are done, add chicken to tomato mixture. Stir often until cooked through, 6 to 7 minutes. Then stir in roasted vegetables and coriander.

5. Spoon into bowls. Dollop with sour cream and sprinkle with more chopped fresh coriander, if you wish. Chili will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.

COMPANY CHILI

A bowl of hot chili is feel-good comfort food — and the perfect easy-eating fare when you invite the gang for a casual evening. Here’s how to add party extras to your Chunky Roasted Vegetable and Chicken Chili:

Great garnishes! To freshen up chili, serve it alongside a variety of toppings and let guests go for it. Put out bowls of grated cheddar or Monterey Jack, chopped fresh tomatoes or salsa, chopped avocado, sliced green onions and sour cream.

Fire lovers: This isn’t a fiery chili, so the spicy crowd may want to kick up the heat. Have a bottle of hot sauce and bowls of dried chili flakes, chopped jalapenos or chipotle peppers on hand to serve on the side. Include a basket of warm cornmeal muffins.

CHICKEN CHILI VERDE

This might not look like your typical chili — main photo — but our verde (green) version will still keep you cosy and warm this winter season. 2 tbsp canola oil

1 large onion, chopped 3 garlic cloves, chopped 1 tsp cumin

1/2 tsp coriander

1/4 tsp cayenne

820 mL canned whole tomatillos, drained

1/4 cup water

8 skinless, boneless chicken thighs, thinly sliced 540-mL can navy beans, drained and rinsed

4 cups packed baby spinach

Optional toppings:

Chopped avocado Sliced jalapenos

Grated cheddar Chopped cilantro Crumbled tortilla chips

1. Heat a pot over medium. Add oil, then onion. Cook until soft, about 6 minutes. Add garlic and spices. Cook for 30 seconds. Add tomatillos, breaking them up into chunks with a wooden spoon. Reduce heat to mediumlow. Simmer for 5 minutes.

2. Stir in water and chicken. Increase heat to medium. Gently boil, stirring often, until chicken is cooked through, 7 to 8 minutes. Stir in beans and spinach until just wilted, about 1 minute. Spoon into bowls and serve with desired toppings.

BIG-BATCH MOROCCAN CHILI

Two recipes in one, this 45-minute chili — pictured below — is a speedy weeknight dish that doubles as a comforting Moroccan shepherd’s pie with just two extra ingredients. 2 tbsp olive oil

2 small onions, thinly sliced 2 tbsp cumin

1 tbsp coriander

1 tsp pumpkin pie spice

1 tsp salt

750 g lean ground beef or lamb 2 796-mL cans diced tomatoes fresh pepper, to season

2 diced zucchini

2 540-mL cans chickpeas, drained and rinsed

1/2 cup grated cheddar

1/2 cup sour cream

1/4 cup chopped chives

1. Heat a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 minutes. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.

2. Drain one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until meat is cooked through, 12 to 15 minutes. Add zucchini and chickpeas. Cook until zucchini is tender, about 15 more minutes.

3. Scoop half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili.

Secret ingredient: Pumpkin pie spice is a blend of sweet spices that we use as a shortcut for Moroccan seasoning. All out? Mix 1/2 tsp cinnamon with 1/4 tsp ginger and a pinch each of nutmeg, cloves and allspice.

MOROCCAN SHEPHERD’S PIE

6 1/2 cups leftover Moroccan chili

1 cup couscous

1/4 cup chopped parsley

1. Preheat broiler. Heat a large frying pan over medium. Add reserved Moroccan chili (about 6 1/2 cups). Boil, then reduce heat to medium-low. Simmer, uncovered, 10 minutes. Scrape into 1 large or 4 individual casserole dishes.

2. Cook couscous, following package directions. Fluff gently with a fork.

3. Spread couscous over chili. Broil in centre of oven until couscous is warmed through, about 3 minutes. Sprinkle with parsley just before serving.