As a professional cook, I often come up with different versions of traditional dishes. Take chili, for example. I have prepared all kinds of meat chilis along with bean and poultry chilis. Sometimes, I just want the simple, clean taste of this unembellished, yet very tasty vegetarian chili.

When it’s cold outside and you want something to warm you up and offer comfort to your day, this chili is it. No meat, just onions — this delectable combination of spices and some tomatoes are all you need.

You’ll need good quality dried pinto beans. If possible, check to see how old they are. Younger beans yield a tender bean. Pinto beans are reddish-brown speckled beans that provide B vitamins, protein and fiber. They have a distinctive nutty, creamy flavor and become soft as they cook.

You can adjust the heat of this dish by adding a touch of chipotle chile and then more, if desired, after the beans are cooked. Chipotle chiles add a smoky undertone. You can substitute a jalapeño pepper for the chipotle if you like that flavor better.

You’ll note the unexpected touch of balsamic vinegar that adds a hint of something special that balances out all the flavors.

Place individual bowls of grated sharp cheddar cheese, sour cream and salsa on the table for guests to help themselves. The sweet corn crispiness of crushed tortilla chips are a lovely counterpoint to the chili.

Nothing goes better with this hearty American tradition as an ice-cold beer. Serve with a simple green salad and warm tortillas.