September Chili

Chef notes

I don't usually like chili, but I love this one. It's so creamy and indulgent without any dairy. This is the perfect recipe to make when it starts to feel like fall outside and you can still find fresh sweet corn at the market — that's why I called it September Chili. It's the best of all worlds.

Technique tip: This is meant to be creamy, but if you prefer a soupier chili, feel free to add more broth.

Swap options: You can use any chicken for this (shredded rotisserie chicken is an easy swap). For chili all year long, use frozen corn instead of fresh. Add a pinch of cayenne pepper for a little heat, if the people you're cooking for like it.