Vegetarian Skillet Chili

Serves 3
Calories: TBA

So tasty, and cooks in 30 mins! Works well with kidney and another smaller bean. The pickled onions add a great tangy contrast to the beans, but make sure to slice the onion as thinly as possible. If you want to be fancy, grate the zest of the lime before juicing for the pickles, and stir it into the sour cream

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Ingredients

olive oil
1 large onion, chopped
3 garlic cloves, crushed
1 tspn chili powder
1 tspn dried oregano
2 (400g) cans beans, drained
1 (400g) can chopped tomatoes
salt

Pickled red onion

1 lime
1/4 red onion (or 1 shallot), v thinly sliced
large pinch of salt
small pinch of granulated sugar

To serve

fresh coriander
diced avocado
sour cream

Method

1. Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Mix & leave to rest.

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 the garnishes.