A Fall Vegetable Chili Recipe

I love to cook in the fall, particularly because of all of the delicious, hearty, and healthful soups that it’s finally cold enough to enjoy. I especially like a good vegetarian chili. Not only is chili easy to make but it’s loaded with nourishing vitamins, protein, and antioxidants that the body needs this time of year. My go-to recipe is this vegan take on the classic stew, made with fresh beans, winter vegetables, and warming spices. My son Tanner and I recently made it during our fall catalogue shoot on Pata Ranch, a family-run farm in Santa Ynez, using beans grown directly on the farm. While canned beans will always work, dry beans tend to have a better texture and less sodium, among other things. Once the chili is ready, top it off with anything from fresh avocado and lime wedges to Greek yogurt for a simple lunch or family dinner. XXJKE