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