This Vegetarian Skillet Chili is a flavourful and healthy dish that's perfect for a quick weeknight meal. Packed with beans and tomatoes, it's a nutritional powerhouse. The pickled onions add a tangy contrast, making each bite a delightful experience. This recipe is a great way to enjoy a hearty, plant-based meal that's both delicious and easy to make.
Squeeze the juice from the lime into a bowl. Add the thinly sliced red onion, a pinch of salt, and a pinch of sugar. Set aside to pickle while you prepare the chili.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chopped onion to the skillet and sauté for 7 minutes, until softened.
Add the minced garlic, chili powder, and dried oregano to the skillet. Sauté for 2 minutes, until fragrant.
Add the drained beans and diced tomatoes to the skillet. Season with a few pinches of salt.
Simmer the chili for 20 minutes, allowing the tomatoes to break down.
Taste the chili and add more salt, chili powder, or oregano to your liking.
Serve the chili with the pickled onions and any garnishes you like, such as fresh cilantro, diced avocado, and sour cream.
For a richer flavour, toast the chili powder and oregano in the skillet for a minute before adding the other ingredients.