FOUR-BEAN CHILI

Four-Bean Chili image

Provided by Food Network

Time 1h35m

Yield 12 servings

Number Of Ingredients 26

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

Steps:

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.