First Autumn Chili

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Today I made the first pot of chili of the season. It’s smoky and spicy and features a little secret-ingredient molasses. Since my friend Alex gave me the idea to add molasses to chili last winter, I’ve been a fan.

This chili is vegan on its own but great with some grated sharp cheddar on top. I  also baked some corn muffins (still need to work on the recipe). This definitely did a number on the sinus headache that had been closing in on me all morning.


  • 3 bell peppers, diced (I used a red, a yellow, and a green)
  • 2 jalepenos, diced
  • 4 cloves garlic, minced
  • 1/2 a medium onion, diced
  • 1 tbsp olive oil
  • 6 diced roma tomatoes (or one 15-oz can diced tomatoes)
  • 1/2 c leftover homemade tomato sauce
  • 2 c water
  • 1 15-oz can black beans (low sodium)
  • 1 15-oz can kidney beans (low sodium)
  • 1 tbsp blackstrap molasses
  • 1 tbsp chipotle paste (optional)
  • cumin to taste (I like a lot)
  • 1/4 tsp smoked paprika
  • pinch of salt


  1. Heat olive oil in a large pot. Add onions and garlic. Cook until onion is soft.
  2. Add peppers, tomatoes, water, sauce, beans, and spices. Bring to a boil and then simmer for an hour.

5 thoughts on “First Autumn Chili

    jade said:
    October 7, 2010 at 2:01 pm

    are we food-psychic or something? i recently started adding molasses to my chili apropos of nothing.

    Katie said:
    October 7, 2010 at 10:38 pm

    YUM! I made some chili last week, too… so comforting and a great way to use the season’s veggies. Thanks for the recipe!

    Jess responded:
    October 8, 2010 at 8:07 pm

    Chili is one of my favorite cool-weather foods—there’s just something so cozy about it, you know? And yeah, the molasses totally makes it!

    […] If you do buy ground turkey, take a look to make sure what you’re eating is okay. Or even better, try one of my favorite vegetarian chili recipes. […]

    Vegetarian Awareness Month | Keeping It Real Food said:
    October 17, 2011 at 1:34 pm

    […] Autumn chili […]

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