This probably never happens to you, but I sometimes find myself wanting to get in and out of the kitchen quickly after a tiring day. If I can do that and still produce a great meal, I’m one happy camper.
This is a recipe for a spur-of-the-moment meal, skillet chili. You’ll want to make it soon because it is very good and because you can make it in about half an hour. Don’t be afraid to adjust the spices to make it just as spicy as you want it to be. Be sure to use a good quality chili powder, though. The quality of your spices makes all the difference in this simple dish.
There is an extra bonus with this recipe. You get a recipe for wonderful pickled red onions.
The pickled onions are a perfect accompaniment for this chili (or, any chili) but this onion condiment is also good with a lot of other foods–salads, sandwiches, other Mexican foods, ice cream. OK. Maybe not ice cream.
The Epicurious site had a good line about pickled onions. “The first time you make pickled red onions, you will very likely slap your forehead and exclaim to anyone who may be listening, “What took me so long?” Because this simple condiment–which couldn’t be easier to prepare–has an uncanny, almost magical ability to completely transform just about every sandwich, burger, taco, sausage, and salad it touches.”
What took me so long, indeed.
Save RecipeIngredients
- 1 lime
- 1 red onion or shallot (thinly sliced)
- Salt (to taste)
- Sugar (to taste)
- Olive or grapeseed oil
- 3 garlic cloves (minced)
- 1 t. chile powder
- 1 t. dried oregano
- 1 t. whole cumin seeds
- 1 15-ounce can white kidney beans (or equivalent freshly-cooked dried beans; I used Rancho Gordo Marcella beans)
- 1 15-ounce can black beans (or equivalent freshly-cooked dried beans)
- 1 15-ounce can diced tomatoes (I used equivalent amount of fresh tomatoes and a little tomato sauce)
- Salt to taste
- Fresh cilantro, diced avocado and sour cream to garnish
Instructions
- To make the pickled onions, slice a red onion as thinly as you can. Put the onion into a bowl with the juice of one fresh lime. Add salt and sugar to your taste and stir. Let the mixture sit on your counter for about 20 minutes. The onions will give off some of their red color and you will have pretty pickled onions after a brief period of marinating.
- To make the chili, heat oil in a large skillet. Add the onion and saute until the onion is soft and beginning to take on a little color. Add the spices and garlic and saute briefly until the mixture is fragrant. Add the beans and tomatoes to the mixture and a little salt. Simmer until the tomatoes are heated through and begin to break down. This will take about 20 minutes.
- Taste and adjust seasonings. Garnish with pickled onion, chopped cilantro, sour cream and diced avocado.
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Here is a link to the original recipe from which this recipe was adapted: Vegetarian Skillet Chili.
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