Chili is always an autumn staple in my kitchen, mainly because of its accessibility and versatility. It can really be as basic or as complex as you want but, regardless of your chili style, it can serve as a great platform for a complex carbohydrate, fiber, and vegetable protein-dense meal. 

I'm always one who gets excited over the prospect of garnishes, and chili is the perfect way to provide yourself and your dining companions with options to add their flavor specific flare. For the chili, I made a little pico, some lime tinged "crema", toasted organic corn tortillas, and, of course the obligatory avocado. 

Urban flame roasted poblanos, coffee, raw cacao nibs, and aged balsamic vinegar all played their parts in adding depth of flavor to an autumn kitchen staple.