Four-Bean Chili

Name: Four-Bean Chili
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 12 servings
Ingredients: 2 large onions, chopped; 1/4 cup olive oil; Kosher salt and freshly ground black pepper; 4 ounces tomato paste (about 1 tube); 1/4 cup chili powder; 1 teaspoon chipotle powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 4 cloves garlic, chopped; 6 cups vegetable broth; One 28-ounce can diced tomatoes; 2 cups canned (drained) or frozen corn; One 15-ounce can black beans; One 15-ounce can garbanzo beans; One 15-ounce can kidney beans; One 15-ounce can pinto beans; 2 teaspoons Worcestershire sauce; Sour cream or Greek yogurt; Shredded Cheddar; Cooked chopped bacon; Chopped yellow onions; Chopped chives; Sliced jalapenos; Corn chips, such as Fritos; Tortilla chips

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Level: Easy

Total: 1 hr 35 min
Active: 35 min

Yield: 12 servings

Level: Easy

Total: 1 hr 35 min
Active: 35 min

Yield: 12 servings

Ingredients

Chili:

2 large onions, chopped

1/4 cup olive oil

Kosher salt and freshly ground black pepper

4 ounces tomato paste (about 1 tube)

1/4 cup chili powder

1 teaspoon chipotle powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

4 cloves garlic, chopped

6 cups vegetable broth

One 28-ounce can diced tomatoes

2 cups canned (drained) or frozen corn

One 15-ounce can black beans

One 15-ounce can garbanzo beans

One 15-ounce can kidney beans

One 15-ounce can pinto beans

2 teaspoons Worcestershire sauce

Toppings Bar (optional garnishes):

Sour cream or Greek yogurt

Shredded Cheddar

Cooked chopped bacon

Chopped yellow onions

Chopped chives

Sliced jalapenos

Corn chips, such as Fritos

Tortilla chips

Directions

For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
Serve the chili with the toppings bar.