Rather than layering the chili with extra fat, I 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. You can use any vegetarian chili recipe you'd like, such as Vegetarian Chili with Porter and Chipotle, or Winter Vegetable Chili.