A healthy and satisfying vegan Black Bean Quinoa Chili with smoky chipotle. This easy plant-based meal is so comforting on chilly days, and each bowl has about 16 grams protein! (Gluten-free, oil-free.)
This black bean and quinoa chili is so warm and satisfying.
It is wonderfully nourishing on a cold day. Plus simple to prepare!
The combination of black beans and quinoa feels extra hearty and comforting.
Each bowl has about 16 grams of plant-based protein (plus fiber and other nutrients).
Ingredients for Black Bean Quinoa Chili
For this recipe you will combine and simmer in a stockpot on the stove:
- Yellow onion
- Garlic cloves: Or 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.
- Vegetable broth
- 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 will also add about one-half to one teaspoon smoked paprika in addition to the cumin.
You can also stir in other veggies to the pot like bell peppers, sweet corn, jalapeno pepper, or sweet potatoes while simmering.
Spicy: Chipotle chiles are fairly spicy so start with one. (I usually end up using about 1 1/2.)
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).
Canned chipotles: Here we use canned chipotles in adobo sauce. But if you can't find them, look for dry chipotle powder in the spice aisle instead.
Chipotle powder: 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.
Leftovers: If you are wondering what to do with your canned chipotle leftovers, see this helpful article from The Kitchn.
Enjoy this dish as is, or garnish your bowl with your favorite toppings such as:
- Diced avocado or guacamole
- Fresh cilantro or a squeeze of lime juice
- Sliced green onions
- Hot sauce to taste
- Crumbled tortilla chips for crunch
- Vegan sour cream
- Dairy-free shredded cheese
Store any leftovers in an airtight container in the refrigerator. We find they keep well for about 5 days.
Smoky Chipotle Black Bean & Quinoa Chili
- 1 yellow onion
- 3 cloves garlic
- 1-2 chipotle chiles in adobo sauce*
- 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 (I use mild)
- 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.
Nutrition Per Serving (Estimate)
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