Name: Vegetarian Skillet Chili
Prep time: 30 min
Ingredients: 1 lime; 1 red onion or shallot, thinly sliced; Large pinch of kosher salt; Small pinch of granulated sugar; Olive or grapeseed oil; 1 large onion, chopped; 3 garlic cloves, or to taste, minced; 1 teaspoon chile powder, plus more to taste; 1 teaspoon dried oregano, plus more to taste; 2 (15-ounce) cans beans, drained; 1 (15-ounce) can diced tomatoes with their juices; Kosher salt; Fresh cilantro, diced avocado, and sour cream, for garnish (optional)

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Vegetarian Skillet Chili

Servings

servings

Prep time

minutes

Ingredients

FOR THE PICKLED ONIONS:
1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
FOR THE CHILI:
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado, and sour cream, for garnish (optional)

Directions

Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt, and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder, and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down about 20 minutes.
Taste and add more salt, chile powder, and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.