Get the recipe: https://nyti.ms/2Mk984F
Follow along as Melissa Clark shows us how to make her easy vegetarian skillet chili, which comes together in just 30 minutes and has been a staple in her home during the past year. If you have canned beans, tomatoes, onion and garlic in your pantry, you can make this dish. And the pickled onions aren’t strictly necessary, but they add a welcome tangy contrast to the beans.
——————————————
SUBSCRIBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).