Hearty Black Bean Chili

Photo: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen Total Time: 45 mins Servings: 6 From the cookbook A Couple Cooks: 100 Recipes to Cook Together by Sonja and Alex Overhiser, creators of the popular blog of the same name, comes this protein-packed, pantry-friendly black bean chili […]

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Total Time:

45 mins

Servings:

6

From the cookbook A Couple Cooks: 100 Recipes to Cook Together by Sonja and Alex Overhiser, creators of the popular blog of the same name, comes this protein-packed, pantry-friendly black bean chili recipe. It’s rich, hearty, and guaranteed to warm you up from the inside out. Black beans, tomatoes, corn, and quinoa make up the bulk of the chili and it’s seasoned perfectly with aromatic cumin, oregano, chili powder, and garlic. Salted butter and Worcestershire sauce further ensure this chili doesn't fall flat. But, ketchup might be its most clever ingredient; it adds sweetness, tang, and umami. Stock up on the toppings and you’re all set!

Easily make this recipe a three-bean chili. Use one can each of black beans, pinto beans, and red kidney beans.

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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