Since I've perfected a basic 5-bean stew (just exhausting the best wine ingredient variations), I'm ready to turn to a one-pot meal with meat. More specifically, a one-pot meal with meat that isn't Hamburger Helper or the noncommercial equivalent thereof - and under that roof I would also include pasta with red sauce in which has been mixed browned ground beef.
I believe chili fits the bill in a lot of ways. The interesting thing about chili is that there is no one defining ingredient: there are recipes for meatless, beanless, pepperless and tomatoless chilis (although the intersection of these would probably amount to an empty pot). If you go the omnivore route, you can use pretty much any kind of meat, from ground beef/pork/turkey to cubed stew meat, paella mix (by the enormous frozen bag at Western beef... very tempting...), clams, shrimp, armadillo, squirrel, lamb, weasel, chihuahua, snake... (hell yes! break out the damn blender and mix me a spam margarita). Since ground turkey is both economical and user-friendly, I'll be leaning that direction.
And since GMO corn is almost unavoidable in the U.S. without paying a premium for "organic" product, I'll be aiming for a no-corn recipe. In terms of nutrition, consistency and flavor, corn offers nothing that can't be made up with other ingredients anyway: texture from beans, scallions and onion; dextrose with a little brown sugar, molasses, honey, or the right blend of tomato base; and phytonutrients which are already abundant in other typical chili vegetable ingredients.
Likewise, BPA-free canned tomato product is hard to find outside (and often even inside) your Whole Foods and Trader Joes, so we'll be looking at jarred or fresh alternatives. This might involve a little side trek into homemade tomato paste.