Though I think of myself as someone with a broad palate, I've recently realized that I really just like one thing, no matter where in the world it's prepared: a well-spiced tomato soup. Gazpacho, Veggie Tikka Masala, Penne a la Vodka and Creamy Tomato Basil served with gooey grilled cheese are really all rifs on the same thing. Add a carb and I'm a happy camper. Which is why it should be no surprise that one of my all time favorite fall and winter meals is a very well spiced tomato soup - Chili.

Let's discuss the virtues of chili, shall we? As a meal, it aligns perfectly with my general philosophy on cooking: it's cheap, healthy, easy and endlessly versatile. For pretty much any of the ingredients listed below, you can make a substitution based on what you've got or prefer, and still call it chili. You can cook it for half an hour or let it simmer in the slow cooker all darn day, and it's still chili.

This recipe is my go-to - a little on the sweet side, with lots of cumin and chili powder, but not super spicy. If you prefer a little less sweet, sub in a white potato for the sweet potato. For more spice, add in some Cayenne or your heat of choice. If you want to add meat, start by browning that and then add in the aromatics. If you don't like beans, withhold them; Even our resident non-bean-eater will eat this stuff up when I set aside some bean-free for her.

I serve chili with either cornbread or biscuits and, last week, a steakhouse-inspired salad: tomato, red onion, black olives, carrots and shredded cheddar with some "homemade" (i.e., from a packet) ranch dressing. Of course, what you serve this with is as customizable as the dish itself. Chili is delicious over baked potatoes or french fries, with tortilla chips and queso, or in a bread bowl with a salad. Hungry yet?

Simple Vegetarian Chili

Recipe by Once & Future Home

Serves 4-6

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 1 large clove garlic, minced
• 2 bell peppers, any color, diced (note, red are sweeter)
• 1 large carrot, peeled and diced
• 1 small sweet potato, scrubbed and cubed
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 large (28 oz) + 1 small (14 oz) can crushed or diced tomatoes, with juice
• 1 cup corn kernels (I use frozen)
• 1 - 2 cans beans, any variety (I tend toward pink or black or only use one can unless we're using leftovers and short on veggies).

Directions

1. In a large pot, heat vegetable oil over medium heat. Add in onion and garlic, and season with salt and pepper. Sautee for about 5 minutes, until onions are starting to soften.

2. Add in peppers and carrot and cook for about five minutes, stirring occasionally.

3. Add sweet potato and seasonings and stir to combine. Cook about five minutes more, then add in tomatoes, corn and beans.

4. Simmer 5 minutes, then taste for seasoning. Add more heat, salt, pepper or cumin as necessary. Resume cooking, stirring occasionally, for 10-15 minutes more, or until sweet potatoes are easily pierced with a fork. Eat then if you're hungry, or feel free to allow to simmer on low heat until you're ready.

Enjoy!