From out friends at Serious Eats
Rather than layering the chili with extra fat, add
a bunch of pickled onions and jalapeños to add an acidic bite that adds
complexity and balance to the dish. A sprinkle of fresh cilantro, a scattering
of sliced scallions, and a squeeze of lime all add freshness.
Note: This recipe makes more pickled
red onions than you need. Store leftover pickled red onions in a sealed
container in the fridge for up to two months.
YIELD: makes 1 serving
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
1/2 cup rice wine or distilled white vinegar
1/2 cup water
1/4 cup vegan sugar
1 teaspoon kosher salt
1 jalapeño, sliced into 1/4-inch rings
1 small red onion, thinly sliced
One (2 7/8 ounce bag) Fritos
1 cup leftover vegan
or vegetarian chili, heated
1/2 avocado, sliced (optional)
1 tablespoon chopped cilantro (optional
1 or 2 sliced scallions (optional)
1 lime wedge (optional)
Combine vinegar, water, sugar, and salt in a
small saucepan. Bring to a boil over high heat. Add jalapeño and red onion.
Cook, stirring frequently, until onions have lightly softened and are
translucent and jalapeños have become dirty green, about 2 minutes. Remove from
heat and set aside.
Carefully slit open the front of the Frito’s bag
with a knife or kitchen shears and pull sides apart. Place bag with opening
facing up in a bowl. Add half of chili and stir to combine. Top with remaining
chili. Garnish with pickled onions and jalapeño rings, sliced avocado,
cilantro, and scallions if desired. Allow to sit until softened to desired
texture and eat with lime wedge (if desired).