Vegetarian Skillet Chili
- FOR THE PICKLED ONIONS:
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
Fresh cilantro, diced avocado, and sour cream, for garnish (optional)
- 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.