Black Bean Chili

Black Bean Chili Ingredients

1 medium yellow onion3 cloves garlic2 tablespoons olive oil1⁄3 cup dry quinoa1 cup water3 15-ounce cans black beans, drained (not rinsed)2 28-ounce cans diced tomatoes, fire roasted if possible4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)1 15-ounce can corn (or 1 1⁄2 cups frozen corn)1 tablespoon yellow mustard1 tablespoon Worcestershire sauce1⁄2 cup ketchup2 tablespoons each chili powder and dried oregano1 tablespoon each garlic powder and cumin1 1⁄2 teaspoons kosher salt1 teaspoon smoked paprika

Instructions

Dice the onion. Mince the garlic.In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.Add all other ingredients except for the smoked paprika.Simmer for 25 minutes, then stir in the smoked paprika.Serve immediately with toppings of your choice.Store leftovers refrigerated for up to 3 days, or frozen for 3 months.Campfire chili instructions: Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.