Total Time: 30 mins
FOR THE PICKLED ONIONS:
- 1 lime
- 1 red onion or shallot, thinly sliced
- Large pinch of kosher salt
- Small pinch of granulated sugar
FOR THE CHILI:
- 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)
- 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.
This awesome recipe and photos were created by Cooking.NYtimes.com, we simply shared it! Check them out for more great ideas!