Vegetable Skillet Chili

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Ingredients

For the Pickled Onions
• 1 lime
• 1 red onion or shallot (thinly sliced)
• Salt (to taste)
• Sugar (to taste)
For the Chili
• 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

1. 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.
2. 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.
3. Taste and adjust seasonings. Garnish with pickled onion, chopped cilantro, sour cream and diced avocado.

Nutrition

Calories

436 cal

Fat

19 g

Carbs

81 g

Protein

20 g

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