Vegetarian Skillet Chili

Vegetarian Skillet Chili
Author
Katie Kambridge
Source of Recipe
New York Times Cooking, By Melissa Clark
Serves/Makes/Yields
4
Recipe Description

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

 

Ingredients

For The Pickled Onions

1 lime

1red onion or shallot, thinly sliced

Large pinch of kosher salt

Small pinch of granulated sugar

For The Chile

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)

Preparation
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.
 
Nutrition Information
Nutritional analysis per serving (4 servings)

299 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 14 grams dietary fiber; 7 grams sugars; 17 grams protein; 957 milligrams sodium

 

Type of Meal