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 with switching 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 for some reason. I LOVED the smokiness and subtle spicy flavor but wasn't sure exactly how to go about using them on my own. But I'm glad I started trying because it's such an amazing, flavor-packed ingredient and brings so much smoky goodness. (If you can't find canned chipotles in adobo sauce, no worries! Just look for the dry chipotle chili powder in the spice aisle. See more about this and other chipotle tips in the notes below the recipe.) I adore this meal topped with green onion, cilantro, and best of all creamy avocado. Hope you love it too - cozy up and enjoy!
Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations.
Vegan, gluten-free, oil-free
Serves about 4-5
Ingredients
1 onion
3 cloves garlic
Two 15 oz. cans black beans
28 oz. can crushed tomatoes
2 1/2 cups vegetables broth
1/2 cup white quinoa, uncooked
1-2 chipotle chiles in adobo sauce (*see notes below)
2 tsp. adobo sauce, more as desired
2 1/2 tsp. chili powder
2 tsp. cumin
Salt to taste
Optional additions: smoked paprika, bell pepper, sweet corn
Optional toppings: avocado, green onion, cilantro, dairy-free cheese/sour cream
Directions
Dice onion, and mince garlic.
In a stockpot over med-high heat, saute onion in 3 Tbsp. water/broth for about 8 minutes or until translucent.
Meanwhile, finely chop the chipotle: handling the chile carefully, gently scrape the seeds with your knife to remove them and 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 garlic, chili powder, cumin. Stir, and cook 1 minute.
Add tomatoes with juice, 2 1/2 cups vegetable broth, minced chipotle, and 2 tsp. adobo sauce (avoiding seeds).
Rinse and drain black beans and quinoa and 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. Serve warm garnished with desired toppings.
(It thickens as it sits, as the quinoa continues to soak up more liquid.)
*Note about the chiles in adobo sauce:
Chiles are fairly spicy so start with one unless you enjoy it spicier. (I usually end up using about 1 1/2.) A little goes a long way! If you're sensitive to spice but still want the delicious, smoky flavor, simply omit the chiles and use extra adobo sauce only (avoiding seeds). OR substitute the chiles and adobo sauce altogether and opt for a small amount of dry chipotle chili powder in the spice aisle. Start with 1/4 tsp. and work your way up from there if desired. This is also a great option if you can't find actual chipotles in adobo sauce.
Wondering what to do with the leftover chipotles in adobo? Check out these tips from The Kitchn.
{Printer Friendly Version}
Serves about 4-5
Ingredients
1 onion
3 cloves garlic
Two 15 oz. cans black beans
28 oz. can crushed tomatoes
2 1/2 cups vegetables broth
1/2 cup white quinoa, uncooked
1-2 chipotle chiles in adobo sauce (*see notes below)
2 tsp. adobo sauce, more as desired
2 1/2 tsp. chili powder
2 tsp. cumin
Salt to taste
Optional additions: smoked paprika, bell pepper, sweet corn
Optional toppings: avocado, green onion, cilantro, dairy-free cheese/sour cream
Directions
Dice onion, and mince garlic.
In a stockpot over med-high heat, saute onion in 3 Tbsp. water/broth for about 8 minutes or until translucent.
Meanwhile, finely chop the chipotle: handling the chile carefully, gently scrape the seeds with your knife to remove them and 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 garlic, chili powder, cumin. Stir, and cook 1 minute.
Add tomatoes with juice, 2 1/2 cups vegetable broth, minced chipotle, and 2 tsp. adobo sauce (avoiding seeds).
Rinse and drain black beans and quinoa and 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. Serve warm garnished with desired toppings.
(It thickens as it sits, as the quinoa continues to soak up more liquid.)
*Note about the chiles in adobo sauce:
Chiles are fairly spicy so start with one unless you enjoy it spicier. (I usually end up using about 1 1/2.) A little goes a long way! If you're sensitive to spice but still want the delicious, smoky flavor, simply omit the chiles and use extra adobo sauce only (avoiding seeds). OR substitute the chiles and adobo sauce altogether and opt for a small amount of dry chipotle chili powder in the spice aisle. Start with 1/4 tsp. and work your way up from there if desired. This is also a great option if you can't find actual chipotles in adobo sauce.
Wondering what to do with the leftover chipotles in adobo? Check out these tips from The Kitchn.
{Printer Friendly Version}
Keep the chili flowing! 😉
Pin this recipe for later:
This looks delicious! Another great pepper, which has wonderful smoky flavor is the poblano pepper. Not quite the heat of the chipotle but very good.
ReplyDeleteStay warm. Just cooling down here in north Florida.
Velva
Hi Velva!! YES! Thanks so much for sharing :) Poblano is something I've been meaning to experiment with more but haven't yet. Do you have any favorite recipes with them? Have a great week down in that Florida sunshine!!
DeleteMade this tonight, omg so good! Probably my favorite chili! I'll be making this on repeat all winter!
ReplyDeleteEnjoyed this so much all week, I made it again tonight! I had an 8 mile run this morning in pouring, icy rain...took me hours to feel warm. The only changes I made, I added 1 Jalapeno pepper, and 2 Serrano peppers, and extra adobo peppers and sauce. I obviously love it very spicy :) I also added 1/2 cup split red lentils. I had these beautiful lentils in my cupboard and thought they'd do well in this chili - omg this is really yummy! I am feeling so good, eating mostly plant based, thanks Garden Grazer for perking up my cooking routine!
ReplyDeleteHi again Terri! Aww, SO COOL!! I love your extra pepper additions to kick it up even more ;) And awesome call with the red lentils, they're fabulous in dishes like this! I always love seeing your pics on IG, thanks for sharing. Have a great week!!
DeleteWhat is a serving size for this recipe? I'm logging in My Fitness Pal and wanted to stay on track! Thank you!!
ReplyDeleteJust made it! So tasty! Curious what you did with the rest of your adobo. I wonder how long it will last for in the fridge.
ReplyDeleteYay! So glad you tried it out and enjoyed! :) So sorry I forgot to mention the leftover chipotles/adobo - I just added a link with some tips from "The Kitchn" website:
Deletehttps://www.thekitchn.com/the-best-way-to-save-chipotles-in-adobo-sauce-tips-from-the-kitchn-206423
They do last quite a while in the fridge (this article says a few months even!) Or you could use their tips for freezing :) Hope that helps!!