Black Bean Chili

  

Ingredients

• 2 Tbsp. olive oil

• 1 medium yellow onion, chopped

• 4 cloves garlic, finely chopped (about 4 tsp.)

• 3 15-oz. cans black beans, drained

• 2 28-oz. cans diced fire-roasted tomatoes

• 1 15-oz. can corn, undrained

• 1/4 cup dry quinoa

• 1/4 cup ketchup

• 3 Tbsp. salted butter

• 2 Tbsp. Worcestershire sauce

• 2 Tbsp. chili powder

• 1 Tbsp. dried oregano

• 1 Tbsp. garlic powder

• 1 Tbsp. cumin

• 1 1/2 tsp. kosher salt

• 1 Tbsp. smoked paprika (optional)

• Shredded cheese, sour cream, sliced scallions, cilantro, crushed tortilla chips, and/or plain Greek yogurt, for topping (optional)

Directions

1. Cook onion and garlic:

   Heat oil in a large pot over medium. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.

2. Add remaining ingredients and simmer:

   Add beans, tomatoes, corn, quinoa, ketchup, butter, Worcestershire sauce, chili powder, oregano, garlic powder, cumin, salt, and 1 cup water. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes. 

3. Top and serve:

   Remove from heat and stir in paprika, if using. Serve with desired toppings.

Make Ahead: Store chili in an airtight container in the fridge for up to 5 days, or in the freezer for up to 6 months. Chili freezes like a champ, so consider making a double batch to freeze some for future dinners.

 

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