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.
- 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.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.