Fall has been slow to stick here in the South, but this time of year pretty much demands the occasional pot of hearty, homemade soup regardless of where you live or what it’s doing outside. Over the last few years, I’ve turned into somewhat of a one-trick pony where soup is concerned, always pulling out my favorite black bean recipe. To switch things up a bit, this afternoon I did a quick search for vegetarian chili. One of the first options to come up was a recipe by Emeril Lagasse that averaged five stars after nearly 300 user reviews. I’m not typically a big Emeril fan (for no particular reason), but between the rave reviews and the ingredient list—it’s packed with beans, portobellos, tomatoes, corn, and zucchini—I picked it. And, as public opinion predicted, it was delicious. The recipe suggests serving it over brown rice, but that seemed heavier than what we were in the mood for, so we opted for a side of oven-baked sweet potato fries instead. I’m sure it would be just as tasty spooned over a baked whole sweet potato or rolled up inside a whole-grain tortilla with a fried egg and diced avocado. However you eat it, wash it down with a cold, crisp hard cider for the full fall effect.