ACTIVE TIME 20 MINUTES
TOTAL TIME 45 MINUTES
SERVES 6 TO 8
2 Tbsp. olive oil1 medium yellow onion, chopped4 cloves garlic, finely chopped (about 4 tsp.)3 15-oz. cans black beans, drained2 28-oz. cans diced fire-roasted tomatoes1 15-oz. can corn, undrained¼ cup dry quinoa¼ cup ketchup3 Tbsp. salted butter2 Tbsp. Worcestershire sauce2 Tbsp. chili powder1 Tbsp. dried oregano1 Tbsp. garlic powder1 Tbsp. cumin1½ tsp. kosher salt1 Tbsp. smoked paprika (optional)Shredded cheese, sour cream, sliced scallions, cilantro, crushed tortilla chips, and/or plain Greek yogurt, for topping (optional)
HEAT oil in a large pot over medium. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
Add beans, tomatoes, corn, quinoa, ketchup, butter, Worcestershire sauce, chili powder, oregano, garlic powder, cumin, salt, and 1 cup water. Bring…
