Easy! Four Bean Chili (with meat option!)

Ingredients:

Chili:

• 2 large onions, chopped (I only used one large onion.  Finely dice, or even pulse in food processor if desired.)
• 1/4 cup olive oil 
• Kosher salt and freshly ground black pepper 
• 4 ounces tomato paste 
• 1/4 cup chili powder 
• 1 teaspoon chipotle powder (I didn't use because I was feeding it to my kids.)
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1/2 teaspoon cayenne pepper (I didn't use because I was feeding it to my kids.) 
• 4 cloves garlic, chopped 
• 6 cups vegetable broth 
• One 28-ounce can diced tomatoes (I suggest petite diced, so look for two, 14 oz. cans.)
• 2 cups canned (drained) or frozen corn (I suggest sweet!)
• 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
  • Avocado
  • Cooked chopped bacon
  • Chopped yellow onions
  • Chopped chives
  • Sliced jalapenos
  • Corn chips, such as Fritos
  • Tortilla chips
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    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 (optional), coriander, cumin, cayenne (optional) 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.
    
    

    Cook's Note

    This recipe also works well with ground turkey or beef. Simply brown 2 1/2 pounds of ground meat (remember to season!) before adding the onions.
  • *www.cookingchannel.com (Tiffani Thiessen's)