Healthy, 10-ingredient Black Bean Quinoa Chili with smoky chipotle! An easy plant-based meal and so comforting on chilly days! (Vegan, gluten-free, oil-free)
It started snowing here in Montana the morning after Halloween. It’s like Mother Nature knew October was over and wasted no time transitioning to winter. So what choice did I have but to cozy in by the fire with tea, books, blankets, and endless chili? (My favorite atmosphere while watching those beautiful, fluffy flakes fall.)
I only started using chipotles a couple years ago because I was a bit intimidated by them. I loved the smokiness and spicy flavor but wasn’t sure how to go about using them on my own. But I’m glad I did because it’s such an amazing, flavor-packed ingredient. Plus it brings so much smoky goodness. (Quick note: if you can’t find canned chipotles in adobo sauce, look for dry chipotle powder in the spice aisle.)
See more chipotle tips in the notes below the recipe. (If you’re wondering what to do with your canned chipotle leftovers, see this helpful article from The Kitchn.) I adore this meal topped with green onion, cilantro, and best of all creamy avocado. Hope you enjoy it too!
PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review/star rating below if you give it a try – your feedback is always very appreciated, thank you!)
Smoky Chipotle Black Bean Quinoa Chili
- 1 onion
- 3 cloves garlic
- 1-2 chipotle chiles in adobo sauce (*see notes below)
- 2 tsp. adobo sauce (more as desired)
- 28 oz. can crushed tomatoes
- 2 1/2 cups vegetable broth
- 30 oz. canned black beans (two 15 oz. cans)
- 1/2 cup white quinoa (uncooked)
- 2 1/2 tsp. chili powder
- 2 tsp. ground cumin
- Salt to taste
- Avocado, green onion, cilantro, vegan shredded cheese, vegan sour cream
- Dice onion and mince garlic.
- In a stockpot over medium-high heat, sauté onion for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, prepare the chipotle: handling the chile carefully, gently scrape the seeds away with the back of your knife to remove them. Then finely mince the chile. (When finished, avoid touching your face and wash your hands very well. I try to avoid all contact with the chile, using a fork to help maneuver it.)
- Add minced garlic, chili powder, and cumin to the stockpot. Stir and cook 1 minute.
- Add tomatoes, vegetable broth, minced chipotle, and 2 tsp. adobo sauce (avoiding seeds).
- Rinse and drain black beans and quinoa. Add to pot.
- Bring to a light boil. Then cover, lower heat to med-low, and simmer for about 20 minutes or until quinoa is cooked.
- Salt to taste and garnish with desired toppings before serving.