A bubbling pot of fragrant chili on the stove warms the soul on a cold winter's night.

Warm up to three new satisfying recipes, each a twist on the traditional. Blended organic tomatoes and green chiles add a smooth richness to Texas-Style Beef Chili. Mole Chicken Chili offers a balanced savory sweetness with hints of cocoa and cinnamon. Black Bean and Chorizo Chili features spicy sausage cut with crumbled white Mexican cheese.

The recipes are provided by Muir Glen, makers of roasted canned organic tomatoes.

"Fire roasted organic tomatoes can be used in place of regular canned tomatoes in most recipes where you want to create a subtle yet rich, smoky tomato flavor," explained Jennifer Kalinowski, test kitchen expert for Muir Glen.

Texas-Style Beef Chili

Prep time: 25 Minutes

Start to finish: 1 Hour 55 Minutes

1 tablespoon olive oil

2 pounds boneless lean beef top round steak, trimmed of fat, cut into 3/4-inch pieces

1 medium onion, chopped

2 cloves garlic, chopped

1 can (14.5 ounces) Muir Glen organic diced tomatoes, undrained

1 can (4.5 ounces) chopped green chiles, undrained

1 can (14 ounces) reduced-sodium beef broth

2 tablespoons chili powder

2 tablespoons yellow cornmeal

1/2 teaspoon kosher (coarse) salt

1/4 teaspoon ground red pepper (cayenne)

Cornbread wedges, if desired

Sliced green onions or chopped fresh cilantro, if desired

In 4-quart Dutch oven, heat oil over medium-high heat. Add half of beef; cook 4 to 6 minutes, stirring frequently, until browned. Remove from pan. Repeat with remaining beef. Return all of the beef to pan. Add chopped onion and garlic; cook 2 to 3 minutes, stirring frequently, until onions are crisp-tender.

Meanwhile, place tomatoes and green chiles in blender. Cover; blend until smooth. To beef mixture in pan add tomato mixture, broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 30 minutes, stirring occasionally, until beef is tender. Serve over cornbread wedges; sprinkle with green onions.

Makes 5 servings (1 cup each)

Black Bean and Chorizo Chili

Prep time: 20 Minutes

Start to finish: 45 Minutes

1 pound chorizo sausage, casing removed and crumbled, or bulk chorizo sausage

1 large onion, chopped

1 large yellow or green bell pepper, chopped

2 cloves garlic, chopped

2 cans (14.5 ounces each) organic fire roasted or regular diced tomatoes, undrained

1 cup water

1 can (15 ounces) black beans, drained, rinsed

1 tablespoon chopped chipotle chiles in adobo sauce

1 tablespoon chili powder

1 teaspoon ground cumin

Crumbled white Mexican cheese (such as queso fresco), if desired

In 4-quart Dutch oven, cook sausage over medium-high heat 8 to 10 minutes or until browned; drain well. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.

Stir in tomatoes, water, beans, chiles, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.

Makes 8 servings (1 cup each)

Mole Chicken Chili

Prep time: 20 Minutes

Start to finish: 40 Minutes

1 tablespoon olive oil

1 1/2 pound boneless skinless chicken thighs, cut into 3/4-inch pieces

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, chopped

2 medium jalapeno chiles, seeded, chopped

2 cans (14.5 ounces each) organic fire roasted diced tomatoes, undrained

1/2 cup water

2 tablespoons unsweetened baking cocoa or 1 ounces unsweetened baking chocolate, chopped

1 tablespoon chili powder

1/2 teaspoon kosher (coarse) salt

1/4 teaspoon ground cinnamon

Roasted salted hulled pumpkin seeds (pepitas), if desired

Soft corn tortillas, if desired

In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeno chiles; cook 2 minutes, stirring frequently.

Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.

Makes 6 servings (1 cup each)