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Vegetarian chili with pickled red onions
Vegetarian chili with pickled red onions

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We hope you got insight from reading it, now let’s go back to vegetarian chili with pickled red onions recipe. You can have vegetarian chili with pickled red onions using 19 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Vegetarian chili with pickled red onions:
  1. You need For the pickled onions:
  2. Prepare 1 lime
  3. Prepare 1 red onion, thinly sliced
  4. Get 1 large pinch of salt
  5. Take 1 large pinch of sugar
  6. Prepare For the chili:
  7. You need 200 g dried haricot beans (or 2 tins)
  8. Provide 2 tbsp. grapeseed or groundnut oil
  9. Prepare 1 tsp black mustard seeds
  10. Prepare 1 large onion, chopped
  11. Get 4 garlic cloves, peeled and crushed
  12. You need 1 red chili, deseeded and finely chopped
  13. Use 1 jalapeño chili, deseeded and finely chopped
  14. Prepare 1 tsp chili powder or paste
  15. Use 2 tsp dried oregano, marjoram or both
  16. Use 200 g chopped tinned tomatoes
  17. You need salt
  18. Take 2 tbsp. ketchup
  19. Take chopped coriander or mint, diced avocado and sour cream, grated Cheddar or Gruyère cheese for garnish (optional)
Instructions to make Vegetarian chili with pickled red onions:
  1. If you’re using dried beans, soak them in plenty of water overnight. The next day drain them, place in a pan with fresh water, bring to the boil and simmer for about 1 hour, until tender. Drain and put to one side.
  2. To make the pickled onions, which are a lovely addition to the chili, juice the lime into a bowl. It will be much easier to juice it if you microwave it, whole, for 20 seconds on full power.
  3. Heat a large skillet, add the mustard seeds and let them start to crackle, then add the oil. Fry the onion for a few minutes until softened, then add the garlic and chopped chilies, stir in the chili powder or paste (a little at first) and the dried herbs.
  4. Throw in the beans and tomatoes, season with at least 1 tsp of salt, add the ketchup and simmer for 20 minutes until the tomatoes break down and there’s hardly any liquid at the bottom. You can cover it with lid for some of the time but take care not to catch it.
  5. Check for seasoning, add more salt or chili powder if needed and serve with the pickled onions, garnishes of your choice and some plain rice if you fancy.

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