Vegan 1-Skillet Bean Medley Chili

Vegan 1-Skillet Bean Medley Chili

Here’s a super easy chili recipe you can make in just 15 minutes with minimal real whole food ingredients, tons of flavourful spices, organic sugar-free tomato sauce, coconut aminos & fresh garlic!

All you need is a LOVE FOR CHILI & this babe of a dish will throw a party in yo’ mouth! Top it with salsa, pico de gallo, guacamole, nutritional yeast or shredded cheese, mango cubes &/or tortilla or pita chips!


  • 1 19-oz. can of bean medley
  • 1 bell pepper
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 5 mushrooms, sliced
  • 1/2 cup organic sugar-free tomato sauce
  • 2 tsp. coconut aminos
  • 2 tbsp. raw organic apple cider vinegar
  • Avocado oil spray
  • 2 medium carrots, diced
  • 1/2 tsp. ground ginger
  • 1/2 tsp. Ceylon cinnamon
  • 1/2 tsp. chili powder
  • Pinch of cayenne pepper
  • 1 tsp. smoked paprika
  • 1 tbsp. dried herbs of choice
  • Fresh cilantro for topping


  • Add the carrots, onion, garlic, bell pepper, coconut aminos, avocado oil spray & apple cider vinegar to a large skillet & heat over medium-high heat. Sauté until onions are transluscent & veggies are browned & cooked through.
  • Remove the skillet from the heat, add the rest of the ingredients & heat again over medium heat to combine the ingredients for another minute or two!
  • Remove from the heat, top with fresh cilantro & freshly squeezed lemon & enjoy!

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