Total Time: 30 mins

Ingredients

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)

Directions

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

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