Best Vegetarian Chili

Ingredients

• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• ⅓ cup dry quinoa
• 1 cup water
• 1 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 ½ cups frozen corn)
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ½ cup ketchup
• 2 tablespoons each chili powder and dried oregano
• 1 tablespoon each garlic powder and cumin
• 1 ½ 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.