Ingredients

• 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

Instructions

1. 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.
2. Serve the chili with the toppings bar.