Here’s a recipe I found in The New York Times. If you have a red bell pepper, add it at the same time as the onion..
Ingredients
- For the pickled onions:
- 1 lime
- 1 red onion or shallot thinly sliced
- a large pinch salt
- a small pinch granulated sugar
- For the Chilli:
- Olive or grapeseed oil
- 1 large onion chopped
- 3 garlic cloves or to taste, minced
- 1 teaspoon chile powder plus more to taste
- 1 teaspoon dried oregano plus more to taste
- 2 x400g cans beans drained,
- 1 x400 diced tomatoes with their juices
- Kosher salt
- Fresh coriander ,diced avocado and sour cream, for garnish (optional)
Servings:
Instructions
- Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
- 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.
- Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
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