Quick Vegetarian Skillet Chili

Simple, tasty and good for you. This is my kind of fast food. If you keep canned beans and tomatoes in your pantry then this is ready to make with the addition of an onion and some spices. The toppings are what really elevate this simple chili. A sliced avocado would be a nice addition as well. I always have a jar of my homemade pickled red onions in the refrigerator at the ready. (click here for the pickled red onion recipe)

Quick Vegetarian Skillet Chili

2 tablespoons olive oil

1 large onion, chopped

1 jalapeño, seeded and chopped (recommended but optional)

1 red or yellow pepper, seeded and chopped

4 garlic cloves, minced

1 ½ teaspoon chili powder

1 teaspoon dried oregano

1 (15 ounce) can of black beans, drained and rinsed

1 (15 ounce) can of navy or pinto beans, drained and rinsed

1 (15 ounce) can of chopped tomatoes with their juices

Kosher salt

For the garnish: fresh cilantro, pickled red onions (click here for recipe), a dollop of greek yogurt, diced avocado

Heat a large skillet over a medium-high heat and then add the oil. Sauté the onions and peppers about 7 minutes, until softened. Add the garlic, chili powder and oregano and sauté 2 minutes longer. Add drained beans, tomatoes with their juices, 1 cup water and 3 large pinches of salt. Simmer for 30 minutes. Taste for seasoning. Add desired garnishes.

This recipe was inspired by a version from New York Times Cooking.