COMPANY CHILI CHICKEN CHILI VERDE

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. 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

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.

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.