I do love some chili, especially on cold days like we have been having. A hearty bowl of the stuff over rice and topped with the requisite cheese, sour cream, scallion, cilantro and sliced jalapeno does the trick every time. I always keep a quart in the freezer, just in case.

As much as I love chili, sometimes I wish I could have it in a different form. Enter my organic chicken chili meatloaf. All the flavors and textures I need in a chili, but in a meatloaf.

Everyone has their own chili recipe I am sure. Here is how I flipped my recipe. I hope it inspires you to flip yours.

2 tablespoons vegetable oil

1 cup onion, chopped

½ cup bell pepper, chopped

¼ cup peppadew peppers

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

4 cloves fresh garlic, minced

1 can sodium free kidney beans, rinsed

½ teaspoon fresh oregano, minced

1 pound ground white meat chicken

1 pound ground dark meat chicken

1 teaspoon salt

2 teaspoons freshly ground black pepper

6 ounces shredded sharp cheddar cheese

2 eggs, beaten

1 cup bread crumbs

Heat oil in a skillet over medium heat. Stir in onion, bell peppers and peppadew. Season with a pinch of salt and pepper and continue cooking and stirring until onions are translucent, about 5 more minutes.

Make a well in the vegetables and add chili, cumin and coriander powders. Stir until incorporated into the vegetables and fragrant, 3 minutes. Add garlic and kidney beans and another pinch of salt for the beans. Stir until all is incorporated and remove pan from heat to cool.

In a large bowl, mix ground chicken, cheddar cheese, salt, pepper, eggs and bread crumbs. Add in cooled vegetable bean mixture and mix until thoroughly combined.

SCHOP! Tip: always taste a sample of any ground meat dish by cooking some in a pan. That way you know if your seasoning is right. Reseason as needed and taste again if needed.

Move meatloaf mixture to fridge to set for an hour overnight. Remove 30 minutes before cooking to come to room temp.

Preheat oven to 375 degrees F. I like a freeform meatloaf but use a loaf pan if desired. Line a sheet pan with foil then parchment paper. Scrape meatloaf mixture into center of the pan. With wet hands (to prevent sticky fingers), mold mixture into an even sized loaf.

Bake in the preheated oven for 30-40 minutes. For an extra kick, remove meatloaf 10 minutes before done and brush with a smoky BBQ sauce or chipotle hot sauce.

Happy eating and thanks for reading!

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for over 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!