Vegetarian Skillet Chili
30m
Serves 4
Directions
- 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.
- 2Heat a large skillet over medium-high heat.
- 3Add the oil to the hot skillet.
- 4Add chopped onion and sauté until softened, 5 to 7 minutes.
- 5Add garlic, chile powder, and oregano and sauté until fragrant, 1 to 2 minutes longer.
- 6Add beans and tomatoes and a few large pinches of salt, and let simmer until the tomatoes break down, about 20 minutes.
- 7Taste the chili and add more salt, chile powder, and/or oregano to your liking.
- 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.
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