As the winter months approach, we take a moment to explore the warm comfort of chili and the many incarnations it can take. We talk all things con carne (and a few con tempeh) with The Takeaway's food contributor, and New York Times food writer, Melissa Clark, along with Bryant Terry, author of "Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine." They give us their recipes. And we're asking for yours!

Click through for Melissa Clark's and Bryant Terry's chili recipes.

It's the Fourth of July weekend. Since many of us are getting ready to cook-out with friends, we invited chef, author, and eco-activist Bryant Terry to join us. His most recent book, Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, re-imagines African-American and Southern food at its healthiest, tastiest, and most sustainable.

ROASTED RED POTATO SALAD WITH PARSLEY-PINE NUT PESTO

Yield: 6 to 8 servings
Soundtrack: "Friends" by Ann Peebles and Don Bryant from Fill this World with Love

Pesto

• 1/3 cup pine nuts
• 2 cups loosely packed, flat-leaf parsley leaves
• 2 medium cloves garlic, peeled
• 1 tablespoon mellow white or yellow miso
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon coarse sea salt

Salad

• 2 pounds small red potatoes, cut into 1-inch chunks
• 1 tablespoon extra-virgin olive oil
• 3 large red bell peppers, seeded and cut into 1-inch dice
• Coarse sea salt
• Freshly ground white pepper

For the pesto

1. Preheat the oven to 350°F.
2. Arrange the pine nuts on a baking sheet and toast them for about 8 minutes, stirring after 4 minutes.
3. In the bowl of a food processor fitted with a metal blade, combine the pine nuts, parsley, garlic, miso, and lemon juice and puree. Slowly add the olive oil and process until smooth. Add 1/2 teaspoon salt and set aside.

For the salad

1. Preheat the oven to 400°F.
2. In a large bowl, combine the potatoes and the olive oil. Toss to coat. Transfer the potatoes to a parchment-lined rimmed baking sheet and roast for 20 minutes, stirring after 10 minutes. Add the bell peppers to the baking sheet and stir to combine. Roast for stirring every 15 minutes, until the potatoes are tender and the bell peppers well roasted.
3. Transfer the potatoes and bell peppers to a large bowl, add 1/2 cup plus 3 tablespoons of pesto (or more if you want it creamier), stir well, and season with salt and pepper to taste. Serve at room temperature.
4. Cover the remaining pesto with a film of olive oil in a tightly sealed jar and refrigerate for up to two weeks (use it for dressing pastas, spreading on toast, or topping fresh tomatoes).

From the book "Vegan Soul Kitchen" by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Find out more at www.dacapocookbooks.com

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