It Finally Feels like Fall

It finally feels like fall and that means. Cool crisp air. Falling leaves. Color changes. Sweaters. Sweatshirts. Jeans. Boots. Scarves. Cardigans. Soup. Chili. Fires. Darker beers.

***I can’t even currently focus on fall anything¬†because our dog is outside being a psycho! It’s very distracting and incredible annoying. I’m sure our neighbors hate us. Someday maybe I’ll be able to upload a video of the madness until then there is one on my Instagram. Now do you see why I am so distracted by it?***

Anyway back to fall. I have been ready to wear my boots and scarves but I think mostly I have been ready for easy dinners that are even good reheated. Soup. Chili. Soup. and more Soup! I don’t do soup or chili when the temperature is over 75 degrees so we haven’t had either in a while here at the Swindell house. Yesterday Andrew made gumbo which if you haven’t figured out yet we love to make! Tonight I made Vegan Chili. Tomorrow night taco soup unless the weather really does get to 80 degrees then it will be tacos. Wednesday vegetarian pinto beans. Thursday…you get the point! With the weather staying in the mid to low 70s most of the week its time to start eating soup again! Here is a look at our menu for this week.


The vegan chili that I make comes from You can find the original recipe at the link. I make a few minor adjustments but just as she has it is really good too.


  • 1 TBS extra virgin olive oil
  • 1 sweet onion diced
  • 3 med/large cloves of garlic diced
  • 1/2 jalapeno seeded and diced (since I’m feeding a child who hates hot this is pushing it)
  • 2 stalks of celery diced
  • 1 bell pepper diced (red, yellow, or orange whatever I have)
  • 1 can (28oz) diced tomatoes
  • 2 cups of vegetable broth divided (I start with one but end up adding another to make it saucier)
  • about 3/4 can of tomato paste
  • 1 can (15oz) kidney beans, drained and rinsed
  • 1 can (15oz) pinto beans, drained and rinsed
  • 1 can (15oz) bean of your choice if you want more beans which we normally do!
  • 2 TBS chili powder
  • 2 TSP ground cumin
  • 1 TSP dried oregano
  • salt
  • pepper
  1. Saute onion in oil over medium heat until soft.
  2. Add jalapeno, celery, and bell pepper saute until soft.
  3. Add garlic saute until fragrant.
  4. Add diced tomatoes, broth, and tomato paste. Stir until combined. Raise heat and bring to a boil
  5. Add drained beans along with spices and stir. Let simmer until thickened. 10-15 minutes
  6. We add hot sauce in our individual bowls as well as vegan sour cream (when I make it), cheese, cilantro and green onion. However you like it!

I’m terrible at taking food pictures but here it is on the stove cooling off just a tad so we can enjoy it!


It is one of my favorite meat free chili recipes. Do you have another meat free chili recipe that’s awesome, please share it with me in the comments or by email! Of course let me know if you try this one out!

*EDIT- The weather this week did not cooperate with my daily soup adventures. I did however make soup twice and tacos once. Then I was saved by dinner at the fair one night and an Oktoberfest celebration another. Come on already fall weather get here and stay!*

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