This last weekend, I made a big pot of chili on Friday night, and in the process, realized the photos on that post needed updating. I’m still learning a lot about photography, but those pictures from 2011 were proof that we’ve come a long way baby. Like a million miles.

So, when you pull up this recipe, you’ll see shiny, new pictures. Because, the last thing I would want is for anyone to be discouraged from making this soup. Big and hearty, this chili is a workhorse. Make a double batch and freeze the leftovers or keep it in the fridge and reheat it later in the week. The best part is it couldn’t be easier to make.

As you’ll see in the photos, I served ours with whole wheat biscuits, which were seasoned with coarse sea salt, cracked black pepper and a little white cheddar (more on these later). We topped each bowl with a few pieces of avocado and some grated cheddar. Not too shabby.