As the season turns to fall, thoughts of cooking turn away from the grill and back to the kitchen. And with nieces and nephews coming to visit and go apple picking, I turn to my trusty pot of chili to warm up the crowd. This variation of the traditional chili never fails to please. Preparation is a breeze and is adaptable to any size crowd. This recipe serves four people.

1½ to 2 cups sweet brown rice
1 pound pork tenderloin
2 medium or one large onion of any type, chopped
Several cloves garlic, chopped
1 red, yellow, or orange pepper, chopped
1 15-ounce can beans; black, kidney or a half can of each
1 15-ounce can Muir Glen crushed fire roasted tomatoes
Chili seasoning (I use Victoria Gourmet Texas Red)
Shredded extra sharp cheddar cheese
Canola and/or sesame oil

Prepare the rice. I use sweet brown because it’s a nice foil to the spice of the chili. The sugar caramelizes at the bottom of the pan, adding a little candy crunch. You can get two-pound bags (Lundberg Farms) at Whole Foods.

Slice the pork tenderloin into medallions about an inch thick. Spread a little canola oil on a non-stick pan, and arrange the medallions in the pan. Don’t sear them in a hot pan; start cold. Cover and apply a medium heat until the pork begins sizzling. Lower the heat a bit and uncover. Turn the medallions over and cook until just done. I recommend slightly undercooking because it cooks some more when you add it to the chili. Set the medallions aside and let cool enough to handle comfortably with your fingers.

Pour excess liquid out of the pan, and add about a tablespoon of oil (I use toasted sesame) with the chopped onion and garlic. Cover and saute the vegetables over a medium-low heat, stirring frequently, until the onions are translucent but not fully cooked. Drain and add the beans, saving some of the liquid to use as needed to maintain moisture. Stir gently, and add the tomato.

While the vegetables are sautéing, pick up the medallions and, using your fingers, pick them into little bite size pieces. If you have not overcooked them, they will be very tender and will pull apart easily. (Note: this can be done a day or two in advance and kept refrigerated.)

Add the pulled pork to the pan and stir. Sprinkle with your favorite chili seasonings to the desired heat. I make mine medium and provide a small bowl of chipotle pepper flakes at the table for those like me who want more heat. Their smoky flavor complements the dish.

When the chili is heated through evenly, add the chopped pepper and turn off the burner.

Place a big scoop of the sweet rice in each bowl, then ladle the chili over it. Sprinkle the cheese on top. For added effect you can sprinkle a little chili powder on top of that and place the bowl under a broiler for 30 seconds. Be careful when removing the hot bowl.

The tender bites of pork, sweetness of the rice, and cool crunch of the pepper make this dish unique. Dig in, and enjoy the compliments!

Vegetarian version: Substitute textured soy protein, crumbled, or crumbled extra firm tofu for the pork, and use soy cheese.