Vegetarian Skillet Chili

Ingredients

• Limes

  Raw

  1 fruit or 67g

• Salt

  Table

  0.001 cup or 0.4g

• Sugar

  White, granulated sugar

  ¹⁄₁₆ tsp or 0.3g

• Grapeseed oil

  100g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Chili powder

  Spices

  1 tsp or 3g

• Canned black beans

  Low sodium, drained

  2 can or 850g

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 saute until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and saute 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.
4. Recipe by: Melissa Clark (source: https://cooking.nytimes.com/recipes/1017704-vegetarian-skillet-chili?action=click&module=Collection%20Band%20Recipe%20Card®ion=Weeknight%20Vegetarian&pgType=supercollection&rank=7)

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