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.

Ingredients:

• 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 tablespoon olive oil
• 2 15-oz cans no-salt-added crushed or diced tomatoes
• 2 cup water
• 1 15-oz can black beans (low sodium)
• 1 15-oz can kidney beans (low sodium)
• 1 tablespoon blackstrap molasses
• 1 tablespoon cacao powder
• 1 tablespoon chipotle paste (optional)
• cumin to taste (I like a lot)
• 1/4 teaspoon smoked paprika
• pinch of salt

Directions:

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.

What’s your favorite chili recipe? 

Some of my other faves:

• Black Bean Butternut Squash Chili
• Tempeh Red Lentil Pumpkin Chili
• Chicken Chili
• Venison Chili

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