Chili is a mainstay in our house. I have a handful of recipes I rotate among, though the primary one gets made more often. I also have a vegan version that substitutes carrots for the beef. And I got an incredibly easy vegan one from my sister-in-law that uses TVP and is waaay better than it has any right to be, if you base that sort of thing on the amount of work it takes to make. My wife also has a couple she makes, including a white chili with chicken, and a wonderful green chile stew with pork. That one's especially good as a topping for things as diverse as eggs or tamales.