Vegetarian Skillet Chili
Tags: Vegetarian | Total time: 30 minAdapted from cooking.nytimes.com
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)
Cooking 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.