Buzz
Photo: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire SpollenThis protein-rich, pantry-staple black bean chili recipe is from the cookbook A Couple Cooks: 100 Recipes to Cook Together by Sonja and Alex Overhiser, the duo behind the widely-followed blog of the same name. Packed with black beans, tomatoes, corn, and quinoa, this dish is a hearty, warming meal. It’s expertly seasoned with cumin, oregano, chili powder, and garlic, while salted butter and Worcestershire sauce add depth of flavor. A surprising touch of ketchup brings sweetness, tang, and umami to the mix. Don’t forget to load up on your favorite toppings for the ultimate chili experience!
Transform this into a three-bean chili by using a can each of black beans, pinto beans, and red kidney beans.
Ingredients
-
2 Tbsp. olive oil
-
1 medium yellow onion, diced
-
4 cloves garlic, minced (about 4 tsp.)
-
3 15-oz. cans black beans, rinsed and drained
-
2 28-oz. cans fire-roasted diced tomatoes
-
1 15-oz. can corn, with liquid
-
1/4 cup uncooked 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. ground cumin
-
1 1/2 tsp. kosher salt
-
1 Tbsp. smoked paprika (optional)
-
Optional toppings: shredded cheese, sour cream, sliced scallions, cilantro, crushed tortilla chips, or plain Greek yogurt
Directions
Sauté onion and garlic:
In a large pot, heat oil over medium heat. Add the onion and garlic, stirring occasionally, and cook until the onion turns translucent, about 5 to 7 minutes.
Incorporate remaining ingredients and simmer:
Add black beans, diced tomatoes, corn, quinoa, ketchup, butter, Worcestershire sauce, chili powder, oregano, garlic powder, cumin, salt, and 1 cup of water. Bring the mixture to a boil, then lower the heat to medium-low. Let it simmer, stirring occasionally, until it thickens, approximately 25 minutes.
Garnish and serve:
Take the pot off the heat and mix in smoked paprika if desired. Serve with your choice of toppings.
Make Ahead: Keep the chili in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 6 months. This chili freezes exceptionally well, so doubling the recipe to save some for later is a great idea.
