Everything is better on a cold winter’s day with a bowl of warm vegetarian chili, prepared with some fresh local ingredients and enjoyed over table-talk with loved ones. Growing up in Toronto, my sisters and I would be called in from long hours playing outside in the snow and skating on a homemade ice rink, our cheeks rosy and bellies ready for our mother’s old-fashioned chili by the fire.

I’ve re-created my own vegetarian version, made from a local farmers market’s offerings. The gesture of kindness and careful preparation that goes into making a one-pot meal like this fosters a deep appreciation for and affiliation with the farmers who work so diligently to grow these wonderful-tasting and health-promoting winter vegetables, including plentiful root crops, a variety of beans, fresh herbs, healing spices, and bright lemon zest flavor. Pair it with fresh naan, a hearty grain bread, a baguette, or a homemade loaf to round out the meal. Modify the chili to your preference by adding turnips, acorn squash, or flat leaf parsley.