1 medium yellow onion
\n3 cloves garlic
\n2 tablespoons olive oil
\n1\u20443 cup dry quinoa
\n1 cup water
\n3 15-ounce cans black beans, drained (not rinsed)
\n2 28-ounce cans diced tomatoes, fire roasted if possible
\n4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)
\n1 15-ounce can corn (or 1 1\u20442 cups frozen corn)
\n1 tablespoon yellow mustard
\n1 tablespoon Worcestershire sauce
\n1\u20442 cup ketchup
\n2 tablespoons each chili powder and dried oregano
\n1 tablespoon each garlic powder and cumin
\n1 1\u20442 teaspoons kosher salt
\n1 teaspoon smoked paprika<\/p>\n
Dice the onion. Mince the garlic. Black Bean Chili Ingredients 1 medium yellow onion 3 cloves garlic 2 tablespoons olive oil 1\u20443 cup dry quinoa 1 cup water 3 15-ounce cans black beans, drained (not rinsed) 2 28-ounce cans diced tomatoes, fire roasted if possible 4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)…<\/span><\/p>\n","protected":false},"author":2,"featured_media":10804,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[130,7,122,96],"tags":[],"class_list":["post-10803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beans","category-main-dishes","category-quinoa","category-tomato"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10803","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=10803"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10803\/revisions"}],"predecessor-version":[{"id":17386,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10803\/revisions\/17386"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/10804"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=10803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=10803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=10803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIn a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and saute\u0301 for 5 to 7 minutes, until tender.
\nAdd all other ingredients except for the smoked paprika.
\nSimmer for 25 minutes, then stir in the smoked paprika.
\nServe immediately with toppings of your choice.
\nStore leftovers refrigerated for up to 3 days, or frozen for 3 months.
\nCampfire chili instructions:<\/strong> Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you\u2019re 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.<\/p>\n","protected":false},"excerpt":{"rendered":"