Chilly? Try Melissa Clark’s quick vegetarian skillet chili
A fast, hearty vegetarian skillet chili from Melissa Clark uses canned beans and tomatoes and can be brightened with tangy pickled onions and other garnishes.
Chili has no season, really. Yet once we hit February it seems we all need a bowl of it, consciously or not, with the same urgency with which we need a clean slice of watermelon no later than July 1.