I can’t think of a more convenient and versatile dish than chili. You can serve it over rice. Spoon it over some corn bread. And whether you love or loathe beans in your chili, you probably have everything you need  to whip up a pot right now. The best part, any leftovers can be stored in the freezer for months until the next time you crave this ultimate comfort food.

To many, vegetarian chili is a joke. Chili, most believe, should be thick, spicy and meaty. I admit, chili con carne, literally means chili with beef. But I am here to convince you that a meat-free version can be equally delicious, addictive and messy.

A chili doesn’t have to be bulked up by ground beef. This recipe uses tons of vegetables like bell pepper, zucchini and hominy, which are hulled corn kernels that have been stripped of their bran and germ. You can find dried hominy and cook them yourselves like you would beans. To save time, you can also find them in the canned vegetable aisle of your grocery store. They are starchy and surprisingly meaty.

Everyone has a different seasoning for chili. Some people like it spicy. Others like it smokey. In addition to chili powder, cumin and paprika, I like to add some chipotle peppers in mine. Chipotle is a smoked and dried jalepeno pepper. They are often marinated in adobo sauce, which is a South American seasoning with tomatoes, vinegar and spices. I found my chipotle in adobo in a can from the Hispanic aisle of the grocery store.

To me, a good pot of chili is only half of a successful meal. The spicy stew wouldn’t be complete without a variety of toppings. Sour cream, for example, adds a cool creamy contrast. Some cilantro or green onion add freshness. Strips of tortilla chips will give some nice crunch. No matter what you like, don’t forget about the toppings.

I hope this recipe gave you an idea for this year’s Super Bowl feast. Give it a try with some corn bread and cold beers. I am sure your guests will love it, no matter which team they are rooting for.