This thick and hearty Smoky Black Bean Quinoa Chili recipe is so comforting and packed with plant-based nutrients. It's an easy, satisfying meatless meal that's perfect for cozy dinners and make-ahead lunches. (Vegan, gluten-free, oil-free.)

Smoky chipotle black bean quinoa chili in a white bowl with avocado and serving spoon

This smoky chipotle Black Bean Quinoa Chili is an ultra-cozy, nourishing bowl that's perfect for chilly days and easy weeknight meals.

It features a hearty blend of black beans and quinoa simmered in a rich tomato base with smoky chipotle and warm spices. The result is deep, savory, and comforting... without much effort!

In addition to its bold flavor, it's also packed with plant-powered sustenance. Each bowl has about 15 grams protein, plus fiber and other nutrients. Best of all, it's simple to prepare with mostly pantry staples, and customizable with your favorite veggies and toppings. Enjoy it for lunch, dinner, or reheating leftovers all week long!

Beans, onion, crushed tomatoes, chipotle peppers, garlic, cilantro, and seasoning ingredients laid out on a metal tray

Ingredients for Black Bean Quinoa Chili

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

Yellow onion: Or substitute sweet onion or white onion.
Fresh garlic cloves: I like the taste of fresh, but you can swap in dried garlic powder if needed.
Chipotles in adobo sauce: See more details and tips on this ingredient below!
Adobo sauce: This adds lots of smoky flavor without 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. Either regular or fire-roasted works great.
Vegetable broth: Be sure to use low sodium if needed.
Black beans: You'll need 30 ounces of cooked black beans, which is two 15-ounce cans. (Or if you cook your own from scratch, use about 3 cups cooked beans.) You can also substitute pinto beans, kidney beans, or a combination of the three.
White quinoa
Chili seasoning: For this recipe, I use a half batch (2 tablespoons) of my easy homemade Chili Seasoning blend. This bold and zesty mix includes chili powder, cumin, smoked paprika, dried oregano, onion powder, and garlic powder. (But if you don't want to make your own, you can substitute with a couple teaspoons each of chili powder and cumin.) You can also add salt and black pepper to taste.

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

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 aren't 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? See this helpful article from "The Kitchn" on Saving Leftover Chipotles.

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

Customizing

Stir in other vegetables like red or green bell peppers, sweet corn, jalapeños, sweet potatoes, zucchini, carrots, or butternut squash.

Serving

Add your favorite 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 4-5 days. Reheat in the microwave when ready to enjoy. (Be aware the chili will thicken further as it sits, as the quinoa soaks up more liquid.)

Close up view of smoky black bean quinoa chili in a white serving bowl topped with avocado and cilantro

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

Smoky Black Bean Quinoa Chili

This thick and hearty smoky black bean & quinoa chili is so comforting and packed with plant-based nutrients! It's an easy, satisfying meatless meal that's perfect for cozy dinners and make-ahead lunches.

4.91 from 11 votes

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Prep Time: 25

Cook Time: 20

Total Time: 45

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)
1/3 cup white quinoa
2 Tbsp. Chili Seasoning Mix

Toppings (optional):

Avocado, green onion, fresh cilantro, crushed tortilla chips, vegan shredded cheese, vegan sour cream

Instructions

Dice onion and mince garlic.
In a stockpot over medium-high heat, sauté the onion for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, prepare the chipotle: Handling the pepper carefully, cut them in half and gently scrape away the seeds 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 the onion is translucent, add the minced garlic and 2 Tbsp. chili seasoning mix. Stir and cook 1 minute.
Add crushed tomatoes, vegetable broth, minced chipotle, and 2 tsp. adobo sauce (avoiding the seeds).
Rinse and drain black beans and quinoa. Add to pot.
Bring to a light boil. Then cover, decrease 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.

Chili seasoning mix: If you don't want to make your own blend, substitute with 2.5 tsp. chili powder + 2 tsp. ground cumin. (Plus smoked paprika, oregano, etc. if you wish.)

Oil-free: Canned chipotle peppers typically contain oil. For a completely oil-free option, look for jarred chipotle peppers instead.

Yield: Recipe makes about 8 heaping cups chili.

Nutrition Per Serving (Estimate)

Nutrition Facts

Smoky Black Bean Quinoa Chili

Amount per Serving

Calories

280

% Daily Value*

Fat

Saturated Fat

0.4

Polyunsaturated Fat

Monounsaturated Fat

Potassium

1160

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1984

Vitamin C

Calcium

136

Iron

* 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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Smoky Black Bean Quinoa Chili

Ingredients for Black Bean Quinoa Chili

Chipotle Tips

Customizing

Serving

Storing