Vegetarian Skillet Chilli

By Melissa Clark

Total Time: 30 mins

Yield: 4 Servings

For the Pickled Onions

  1. 1 lime

  2. 1 red onion or shallot, thinly sliced

  3. Large pinch of kosher salt

  4. Small pinch of granulated sugar

For the Chili

  1. Olive or grapeseed oil

  2. 1 large onion, chopped

  3. 3 garlic cloves, or to taste, minced

  4. 1 teaspoon chile powder, plus more to taste

  5. 1 teaspoon dried oregano, plus more to taste

  6. 2 (15-ounce) cans beans, drained

  7. 1 (15-ounce) can diced tomatoes with their juices

  8. Kosher salt

  9. Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Step 1

Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.

Step 2

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.

Step 3

Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

Lizzie XerriComment