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. 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 started trying 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, no worries! Look for dry chipotle chili 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 love it too – cozy up and enjoy!
Smoky Chipotle Black Bean Quinoa Chili
Ingredients
- 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
Toppings (optional)
- Avocado, green onion, cilantro, vegan shredded cheese, vegan sour cream
Instructions
- 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.
Notes
Nutrition Per Serving (estimate)
Enjoying this Black Bean Quinoa Chili? Feel free to also check out the full “Vegan Soup” recipe archives on the site for more cozy plant based inspiration! (Or this Summer Vegetable Chili for the warmer months.)
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.
Stay 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!!
Made this tonight, omg so good! Probably my favorite chili! I'll be making this on repeat all winter!
Enjoyed 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!
Hi 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!!
What is a serving size for this recipe? I'm logging in My Fitness Pal and wanted to stay on track! Thank you!!
Just 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.
Yay! 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:
https://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!!
So so so yummy! I am NOT a cook and not only did I not mess this up but it was delicious! Made two of your recipes this week and both were by far my favorite plant based recipes to date!
Haha – so awesome to hear that! Thrilled and honored to hear you’re enjoying the recipes 🙂 Really appreciate the sweet feedback. Wishing you a most beautiful week! -Kaitlin
Made this tonight and it’s fantastic. Followed the recipe completely and what I loved about it was that it didn’t require any oil. The taste was amazing and I still feel full hours later. Great recipe.
Yay! So wonderful to hear that Allison! Thanks for the very kind words and feedback. And yes! I’ve really enjoyed our transition to (mostly) no oil the past couple years. It’s amazing realizing that it’s really not necessary for most dishes – and more just habit. Wishing you a beautiful week! -Kaitlin
This recipe is great! I just started going meatless. This recipe makes me believe I can make this a lifestyle. Thanks for sharing.
Awesome!! So great to hear you enjoyed this one Kevin. Wishing you all the best on your plant-based journey! 🙂
My husband really enjoy this chili. It’s definitely our good go-to multiple times during the fall, winter and early spring season. It’s delicious, full of flavor, and healthy too. What is considered a serving size? I know in the recipe description it states a medium-sized bowl, but to you would that be a cup- or a cup and a half? Thanks!
Hi Laura! So great to hear your husband enjoys this one – thanks so much for sharing your wonderful feedback!
My serving sizes for soups/chilis/salads are often merely my best estimation in order to calculate the nutrition facts. Some recipes will specify 1/2 cup or 1 cup etc. as a serving. But if not, it’s usually how many servings it made for our family. (In this case about 5.) I’m always trying to improve the recipes & info so thanks very much for your helpful feedback and question. I will certainly keep that in mind for the future, and when I test this one again to see if I can update it with more precise measurements. Hope you’re staying well! 🙂 -Kaitlin