This is easy to throw together in one pot from things you might already have in your pantry, so it’s an easy last-minute meal. The pickled onions are a little (quick) flourish. Add a few handfuls of baby greens underneath which will wilt under the hot chili. Some cooked brown rice or whole grain bread would go well, too.
FOR THE PICKLED ONIONS:
1/2 lime, juice and some zest
1 red onion or shallot, thinly sliced
Sugar – just a pinch
Grate off some zest first, then squeeze the lime juice into a bowl and add the onion or shallot, lime zest, a large pinch of salt and a small pinch of sugar. Let rest while you make the chili.
FOR THE CHILI:
1 large onion, chopped
1 red pepper, sliced thinly or chopped, if you have it or want to – not necessary though
Garlic cloves, to taste, minced
1 teaspoon chile powder
1 teaspoon dried oregano
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes
Salt, to taste
Fresh cilantro, diced avocado or jalapeño slices for garnish (optional)
Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a couple large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.