Vegetarian Skillet Chili (Melissa Clark, NYT Cooking)

Ingredients:

• 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 (15-ounce) cans beans, drained
• 1 (15-ounce) can diced tomatoes with their juices
• Kosher salt
• Fresh cilantro, diced avocado and sour cream, for garnish (optional)

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 sauteacute; 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.