Everyone has their own idea of what a good bowl of chili is. The spectrum can range from lots of beef, tomatoes and maybe the odd kidney bean, to a colourful bowl full of mostly veggies and far from any source of meat. Mine is somewhere in the middle, striving for colour, texture, ‘umami’, and satisfaction once I can see the bottom of the bowl.

This everything-but-the-kitchen-sink recipe makes a large batch, perfect for a crowd and even better for leftovers. It’s also a great recipe for really stretching a pound of ground beef. This is how you fit organic meat into your budget!

Garnishes are key: Chunks of avocado, lime wedges, chopped cilantro, plain Greek yogurt, hot sauce, chopped green onion…a buffet of options really. Serve organic tortilla chips on the side if you’re having a party, otherwise do you really need chips during the workweek? nah.

P.S. What’s the difference between ‘chopped’ and ‘diced’? Basically size. ‘Chopped’ is bigger, about 1/2 inch in size, and ‘diced’ is only 1/4 inch.

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Everything Chili