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
Ingredients
- 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)
Instructions
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.
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.
This is the best for a snow day when you still want to keep it light and hearty. My roommates and I love this.
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!
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!
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.
I love this recipe! Easy, delicious and healthy. Definitely a staple in my household!
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