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!
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Smoky Chipotle Black Bean Quinoa Chili
- 1 onion
- 3 cloves garlic
- 2 15 oz. cans black beans
- 28 oz. can crushed tomatoes
- 2 1/2 cups vegetable 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
- Avocado, green onion, cilantro, vegan shredded cheese, vegan sour cream
- 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 away with the back of your knife to remove them. Then 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, and cumin to the stockpot. 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. 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.