Don’t Miss the Goods

Get delicious recipes delivered to your inbox.

Get This & More

Get delicious recipes delivered to your inbox.

Made this Recipe?

We’d love to see your photos and hear about how it turned out!

Join the Conversation 8 Comments

Vegan Bean Chili

January 30, 2021 | By Jeremy Scheck | 8 Comments

This chili was inspired by Melissa Clark’s “Vegetarian Skillet Chili”, I decided to add red bell pepper and some additional seasonings. I kept it vegan by serving with just avocado and no sour cream.

Vegan Bean Chili


  • 1 large red onion
  • 1-2 limes
  • 2-3 tablespoons olive oil
  • 1 bell pepper
  • 4-5 cloves garlic
  • Kosher salt (to taste)
  • 1 teaspoon chili powder (plus more if desired)
  • 1 teaspoon dried oregano
  • A shake of ground cinnamon (to taste)
  • A sprinkle of ground cumin (to taste)
  • Freshly ground black pepper (to taste)
  • 2 (15oz) cans beans (preferably 2 different types, such as black, navy, kidney, or cannellini)
  • 1 (15oz) can diced tomatoes (or half of a larger can)
  • Sliced avocado for serving (if desired)


Cut your onion in half. Get a few nice thin slices from one half before dicing the rest. We'll use the sliced onions for a quick "pickle". Place the sliced onions in a small bowl and cover with the juice of 1-2 limes; set aside.

Heat a medium pot or large skillet and add the olive oil and onions. As the onions start to cook down over medium-low heat, dice up the bell pepper and slice the garlic thinly. Add to the pot and stir. Season with a generous pinch of salt, and the chili powder, oregano, cinnamon, cumin, and black pepper. Stir and cook a few more minutes until the veggies are soft and the spices are fragrant.

Add in the beans (drained but not rinsed), and the tomatoes (with the liquid), bring to a boil and simmer 15-20 minutes.

Serve as desired.

Add a Comment


  1. This is such a great pantry recipe, I had everything on hand already. Great flavor and super simple. It’ll be on repeat at our house for sure.

  2. Every time I make this, I draw my entire house into the kitchen with how good it smells. It makes about 4/5 good sized portions and is great for batch cooking. Love it with pitta breads or rice, and a large dollop of garlic allioli!

  3. I just started getting into cooking recently and this was such an easy and simple (yet delicious) recipe to follow. My family and vegetarian best friend all loved it!

  4. This is easily adaptable and makes a great meal that is super filling and delicious! I’ve made it multiple times and have changed things around a little such as adding more tomatoes or a spoonful of cocoa powder.

  5. super good!! i added jalapenos. i think it’d be good with tortilla chips. also if you don’t need to it be vegan i added goat cheese as a topping and it was soooo good

Share Your Thoughts

Your email address will not be published. Required fields are marked *

@ScheckEats on Instagram
Skip to Recipe