This is not a mild, wimpy, chili. It has a traditional chili flavor of onion, garlic, ground chiles, cumin, oregano and coriander, which is instantly identifiable. The addition of Zucchini, Peppadew peppers, Sauerkraut, cranberries, lentils, mushrooms, beans and fire-roasted tomatoes give this chili that “real thing” taste. Serve it with a dollop of cooling Greek-stile yogurt atop each portion, to mellow the heat. A warm crusty bread, crumbled feta or queso fresco cheese, avocado, lime and some diced red onions with fresh cilantro or parsley will complement this chili. I also like to sprinkle some Chow Mein noodles, which add a crunchy texture. Pour a full-bodied white wine and enjoy.

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