Zesty Bean and Tomato Skillet Chili

1. Make Pickled Onions

To start, make the pickled onions by squeezing the lime juice into a bowl. Add the thinly sliced red onion, along with a large pinch of kosher salt and a small pinch of granulated sugar. Give it a good mix and set it aside to rest while you prepare the chili.

2. Sauté Onions and Garlic

Next, heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil is hot, add the chopped onion and sauté until it softens, which should take about 5 to 7 minutes. Then, add the minced garlic, chile powder, and dried oregano, and continue to sauté for another 1 to 2 minutes until everything is fragrant.

3. Simmer Chili

Now, add the drained beans and the diced tomatoes with their juices to the skillet. Sprinkle in a few large pinches of kosher salt. Allow the mixture to simmer, which will take about 20 minutes. During this time, the tomatoes will break down and their flavors will meld with the beans and spices, thickening the chili to a perfect consistency.

4. Adjust Seasoning and Serve

Once the chili has simmered and the tomatoes are soft and well-integrated, taste and adjust the seasoning with more salt, chile powder, or oregano as needed. Serve the chili hot, topped with the pickled onions. If you like, add a sprinkle of fresh cilantro, some diced avocado, and a dollop of sour cream for extra freshness and creaminess.