Vegetarian Chili Recipe
Recipe: https://recipestripper.com/recipes/004bf894-64e3-40b6-871d-db84a2f1ecbd
Original source: https://www.acouplecooks.com/vegetarian-chili-recipe/
Recipe image: https://www.acouplecooks.com/wp-content/uploads/2023/02/Black-Bean-Chili-003-225x225.jpg

This vegetarian chili recipe is the best: loaded with hearty flavor and good-for-you ingredients! Even better, it's quick and easy.
Yield: 6
Prep time: PT5M
Cook time: PT25M
Total time: PT30M

Ingredients
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1/3 cup dry quinoa
- 1 cup water
- 1 (or 2) 15-ounce can black beans, drained*
- 1 15-ounce can kidney beans, drained
- 2 28-ounce cans diced fire roasted tomatoes**
- 4 tablespoons salted butter (or vegan butter)
- 1 15-ounce can corn (or 1 1/2 cups frozen corn), drained
- 1 tablespoon yellow mustard
- 1 tablespoon vegan Worcestershire sauce (or omit)
- 1/2 cup ketchup
- 2 tablespoons each chili powder and dried oregano
- 1 tablespoon each garlic powder and cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika

Instructions
1. Dice the onion. Mince the garlic.
2. 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.
3. 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. Leftovers become very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops.