1 medium yellow onion
3 cloves garlic
2 tablespoons olive oil
1/3 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)
1 15-ounce can corn (or 1 1/2 cups frozen corn)
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
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
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.
