Vegetarian Skillet Chili

Julia Gartland for The New York Times

from The New York Times 

submitted by Anne Halsted 

preparation time: 30 minutes 

serves 4 

 

Pickled Onions 

1 lime 

1 red onion or shallot, thinly sliced 

Large pinch of Kosher salt 

Small pinch of granulated sugar 

 

Chili 

Olive or grapeseed oil 

1 large onion, chopped 

3 garlic cloves, or to taste, minced 

1 teaspoon chili powder, plus more to taste 

1 teaspoon dried oregano, plus more to taste 

2 (15-ounce) cans black beans, drained 

1 (15-ounce) can diced tomatoes with their juices 

Kosher salt 

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 onions 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 oregano to taste. Serve with the pickled onions and any of the garnishes you like. 

 

You may have to balance the liquid content since the tomatoes add liquid to the mix, but the beans might soak up liquid and dry out the mix. Add stock or water to adjust.