Servings: 4

FOR THE PICKLED ONIONS: subheading: FOR THE PICKLED ONIONS:
1 lime 1 lime
1 red onion or shallot, thinly sliced 1 red onion or shallot, thinly sliced
Large pinch of kosher salt Large pinch of kosher salt
Small pinch of granulated sugar Small pinch of granulated sugar
FOR THE CHILI: subheading: FOR THE CHILI:
Olive or grapeseed oil Olive or grapeseed oil
1 large onion, chopped 1 large onion, chopped
3 garlic cloves, or to taste, minced 3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste 1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste 1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained 2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices 1 (15-ounce) can diced tomatoes with their juices
Kosher salt Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional) Fresh cilantro, diced avocado and sour cream, for garnish (optional)

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.