Vegetarian Skillet Chili

30 mins
Serves 4
https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili

Directions

  1. 1Squeeze lime juice into a bowl, and add onion, salt and sugar to make the pickled onions. Let them rest while you make the chili.
  2. 2Heat a large skillet over medium-high heat.
  3. 3Add the oil to the hot skillet.
  4. 4Add chopped onion and sauté until softened, 5 to 7 minutes.
  5. 5Add garlic, chile powder, and oregano and sauté until fragrant, 1 to 2 minutes longer.
  6. 6Add beans and tomatoes and a few large pinches of salt, and let simmer until the tomatoes break down, about 20 minutes.
  7. 7Taste the chili and add more salt, chile powder, and/or oregano to your liking.
  8. 8Serve the chili with the pickled onions and any desired garnishes.

Ingredients

  • 1 lime
  • 1 red onion or shallot, thinly sliced
  • Large pinch kosher salt
  • Small pinch 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

Equipment

large skilletbowl

Tips

  • The pickled onions add a welcome tangy contrast to the beans and are simple to make.
  • Pickled peppers are a fine substitute for pickled onions.
  • For a fancier touch, grate lime zest before juicing for pickles and stir it into sour cream.
  • Chopping bell pepper or jalapeño and sautéing with onions can be a good addition.
  • Keeping a food diary can help in realizing cooking patterns and making adjustments.
  • Always get your pan hot before adding oil to make it more nonstick and coat evenly.
  • Toasting spices like chile powder and oregano helps deepen their flavor.
Vegetarian Skillet Chili | Clip Recipe