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Home » Recipes » Chili

Chipotle Black Bean Chili with Quinoa (Vegan!)

Nov 12, 2017 by Kaitlin · 17 Comments

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A nourishing, warming Black Bean Quinoa Chili recipe with smoky chipotle! This easy plant-based meal is so comforting on chilly days. Plus each bowl has about 16 grams protein! (Vegan, gluten-free, oil-free.)

Chipotle black bean chili with quinoa in a white bowl topped with avocado and cilantro

This smoky black bean quinoa chili is like a hug in a bowl! It's so warm, satisfying, and nourishing on a chilly day.

Plus it's made with healthy plant-based ingredients and so simple to prepare. The combination of both black beans and quinoa makes it feel extra hearty and comforting!

Each bowl has about 16 grams of plant-based protein (plus fiber and other nutrients). It's great for a hearty lunch, dinner, or take-along meal to reheat for later.

Quinoa, beans, crushed tomatoes, onion, garlic, chipotle, and spice ingredients laid out on a metal tray

Ingredients for Chipotle Black Bean Chili

For this recipe you'll simmer in a stockpot on the stove:

  • Yellow onion: Or sweet onion or white onion works great too.
  • Fresh garlic cloves: I like the taste of fresh, but you can substitute with dried garlic powder if needed.
  • Chipotles in adobo sauce: See more details and tips on this below!
  • Adobo sauce: This adds a lot of flavor without quite as much spiciness as the chipotle peppers.
  • Canned crushed tomatoes: I like crushed tomatoes best with this recipe, but you can substitute regular canned diced tomatoes, or petite diced tomatoes if desired. You can use regular or fire-roasted.
  • Vegetable broth: Be sure to use low sodium if needed.
  • Black beans: Or you can substitute pinto beans or kidney beans.
  • White quinoa
  • Chili powder: I use mild chili powder from Simply Organic brand.
  • Ground cumin: Sometimes I also add about one-half teaspoon smoked paprika and dried oregano in addition to the cumin. You can also add salt and black pepper to taste.

Customize it! You can also stir in other veggies to the pot like red bell peppers, sweet corn, jalapeno pepper, sweet potatoes, or butternut squash.

Overhead view of preparing chili ingredients together in a large pot before cooking

Chipotle Tips

Canned chipotles: We'll use jarred/canned chipotle peppers in adobo sauce. But if you can't find them, look for dry chipotle powder in the spice aisle instead. If you need an oil-free option, in my experience, canned chipotles do contain oil. However the chipotles in a jar do not contain oil. Be sure to check the labels if needed.

Spicy: Chipotle chiles are fairly spicy so you can start with one if you're more sensitive to spice. (Most often I end up using about 2 for moderate spice.)

Adobo sauce: The adobo sauce provides lots of flavor without quite as much of the spiciness. So if you’re sensitive to heat, but still want the smoky flavor, omit the chiles altogether, and simply use the adobo sauce only (avoiding the seeds).

Chipotle powder: If canned chipotles are not available, substitute the chiles and adobo sauce with a small amount of dry chipotle chili powder. (This can be found in the spice aisle.) It's very spicy so start with 1/4 tsp. and work your way up from there if desired.

Have leftover peppers? If you are wondering what to do with your extra chipotle peppers, see this helpful article from The Kitchn.

Overhead view of chipotle black bean quinoa chili cooking in a large pot with ladle

Serving

I highly suggest adding toppings for extra flavor and texture! A few ideas include:

  • Diced avocado or guacamole
  • Crumbled tortilla chips for crunch
  • Fresh cilantro or squeeze of lime juice
  • Sliced green onions
  • Hot sauce to taste
  • Vegan sour cream
  • Dairy-free shredded cheese

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps well for about 5 days. Simply reheat in the microwave when ready to enjoy. Be aware the chili will thicken even more as it sits, as the quinoa soaks up more liquid.

Bowls of smoky chipotle black bean chili with spoon and fresh avocado

For more inspiration, also browse all vegan soup recipes or black bean recipes.

Bowls of smoky chipotle black bean chili with spoon and fresh avocado

Chipotle Black Bean Chili with Quinoa (Vegan!)

A thick & nourishing plant-based chili made with smoky chipotle! It's easy to prepare, plus each bowl has about 16 grams protein.
4.91 from 11 votes
Print Recipe Pin Recipe Comment
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 45 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Chili, Main Dish
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings: 5

Ingredients

  • 1 yellow onion
  • 3 cloves garlic
  • 1-2 chipotle peppers in adobo sauce*
  • 2 tsp. adobo sauce
  • 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
  • 2 1/2 tsp. chili powder
  • 2 tsp. ground cumin

Toppings (optional):

  • Avocado, green onion, cilantro, crumbled tortilla chips, vegan shredded cheese, vegan sour cream

Instructions

  • 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 pepper carefully, gently scrape the seeds away with the back of your knife to remove them. Then finely mince the pepper. (When finished, avoid touching your face and wash your hands very well. I try to avoid all contact with the pepper, using a fork to help maneuver it.)
  • When onion is translucent, add minced garlic, chili powder, and cumin to the stockpot. Stir and cook 1 minute.
  • Add crushed 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, and simmer for 20 minutes or until quinoa is cooked.
  • Salt to taste and garnish with desired toppings before serving.

Notes

*Chipotle chiles: These are fairly spicy so start with one or less if desired. If you’re sensitive to spice but still want the smoky flavor, omit the chipotle peppers and use the adobo sauce only (avoiding the seeds). Or substitute the chiles and adobo sauce altogether and opt for a small amount of dry chipotle chili powder. Start with 1/8 tsp. to 1/4 tsp. and work your way up from there.
Oil-free: In my experience, canned chipotle peppers typically contain oil. For a completely oil-free option, look for jarred chipotle peppers instead.
Optional additions: Smoked paprika, dried oregano, bell pepper, sweet corn, jalapeno, etc.

Nutrition Per Serving (Estimate)

Nutrition Facts
Chipotle Black Bean Chili with Quinoa (Vegan!)
Amount per Serving
Calories
299
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Potassium
 
1162
mg
33
%
Carbohydrates
 
57
g
19
%
Fiber
 
17
g
71
%
Sugar
 
9
g
10
%
Protein
 
16
g
32
%
Vitamin A
 
913
IU
18
%
Vitamin C
 
22
mg
27
%
Calcium
 
143
mg
14
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan Chipotle Black Bean and Quinoa Chili recipe, also check out:

  • Mexican Mac and Cheese
  • Black Bean Lentil Salad
  • Summer Vegetable Chili

Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Jennifer says

    December 03, 2024 at 5:42 pm

    5 stars
    This chili is fantastic! It is a simple recipe that is easy to make on a busy week night. The flavour combination is delicious and leftovers make a wonderful lunch to go. Thanks for sharing this awesome recipe!

    Reply
    • Kaitlin says

      December 09, 2024 at 7:44 pm

      Yay, Jennifer! So glad you enjoyed it (and the leftovers too!) Thrilled to hear it was simple enough to assemble on your busy week night. Thanks for your kind feedback!

      Reply
  2. McKenzie Wilson says

    April 26, 2021 at 7:22 am

    5 stars
    Love this recipe. Always eat all of it really quickly but this week I haven’t been home much. How long are the leftovers good for?

    Reply
    • Kaitlin says

      May 03, 2021 at 8:33 am

      Hi McKenzie! Glad you enjoy this one - thank you! I've kept it in the fridge for about 4 days before finishing, so anything past that I'm not sure. Just be sure to use your best judgement. (I err on the side of caution with leftovers to be on the safe side.) Wishing you a beautiful week!

      Reply
  3. Laura M. says

    April 14, 2020 at 6:27 pm

    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!

    Reply
    • Kaitlin says

      April 15, 2020 at 12:30 pm

      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.

      Reply
  4. Kevin White says

    January 10, 2020 at 4:41 pm

    This recipe is great! I just started going meatless. This recipe makes me believe I can make this a lifestyle. Thanks for sharing.

    Reply
    • Kaitlin says

      January 21, 2020 at 10:06 am

      Awesome! So great to hear you enjoyed this one Kevin. Wishing you all the best on your plant-based journey!

      Reply
  5. Allison W says

    October 18, 2019 at 6:19 pm

    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.

    Reply
    • Kaitlin says

      October 21, 2019 at 10:32 am

      Wonderful to hear, 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

      Reply
  6. Mo says

    September 13, 2019 at 4:00 pm

    5 stars
    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!

    Reply
    • Kaitlin says

      September 16, 2019 at 8:47 am

      Aww, that's so wonderful to hear, Mo! Thrilled and honored to hear you're enjoying the recipes and I'm happy they've worked out for you. Appreciate the kind feedback - thank you!

      Reply
  7. lvaron says

    January 08, 2018 at 3:23 am

    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.

    Reply
    • Kaitlin says

      January 09, 2018 at 5:34 pm

      So great to hear you enjoyed! Here's a link with some tips for the leftover chipotles/adobo. 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!

      Reply
  8. Terri S says

    November 19, 2017 at 1:39 am

    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!

    Reply
    • Kaitlin says

      November 20, 2017 at 5:52 pm

      Hi again Terri! Yay! That's so great. I love your extra pepper additions. And awesome call with the red lentils too! Thanks for sharing your very kind and helpful feedback. Have a great week!

      Reply
  9. Terri S says

    November 13, 2017 at 12:45 am

    Made this tonight, omg so good! Probably my favorite chili! I'll be making this on repeat all winter!

    Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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