Recipe: Vegan Chili

August 26, 2016

Autumn is on it's way! As much as I love the Fall (it's my favorite season), I am always sad to see the end of Summer. I enjoy the freedom, heat and time outside in the Summer. In the fall, I feel it's time to prepare for hibernation. I love still enjoying the warmer temps, and the beauty of the season changes and all the warmth and coziness that comes with Fall, but Summer is all about FUN and I really like having fun in the sun! ;)  


I thought I'd share a Fall inspired recipe today. I like to make chili a lot in the Fall, especially on a Sunday when T has been watching football, I put it on the stove and let is cook away. I usually make  cornbread too but I go super easy on that and use a gluten free organic boxed mix. My chili recipe is super simple and doesn't require much work. I hope you enjoy!


Vegan Chili (plantbased, vegan, gluten free)


4 cups of kidney beans
2 cups of black beans
4 bell peppers, diced
1 onion, diced
Jar of tomato sauce
Olive oil
Chili seasoning (I buy an organic mix for vegetarian chili)
Garlic powder
4 cups of Water
2 tbsp of Black strap molasses
Sea salt
Extra tomato slices and guacamole (optional to top)

Coat the bottom of a large pot with olive oil and heat on medium. Once warm, add in diced onions with a sprinkle of sea salt and stir. Once onions are translucent, add in bell peppers and cook until soft, stirring often. Add beans, tomato sauce, all seasoning and black strap molasses. Add 4 cups of water and salt to taste. Let simmer on medium high for 30 minutes, stirring occasionally. Top woth fresh tomato and guacamole. Serve hot! In-joy!

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