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    Home » Recipes » Chili

    Smoky Black Bean Quinoa Chili with Chipotle

    Nov 12, 2017 by Kaitlin

    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! (Vegan, gluten-free, oil-free.)

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

    This black bean and quinoa chili is so warm and satisfying!

    It's like a hug in a bowl and wonderfully nourishing on a cold day.

    Plus it's simple to prepare. The combination of 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).

    Two small white bowls of black beans and quinoa on a white table

    Ingredients for Black Bean Quinoa Chili

    For this recipe you will combine and simmer in a stockpot on the stove:

    • Yellow onion: Or sweet onion or white onion works great too.
    • Fresh 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: 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 will also add about one-half to one teaspoon smoked paprika in addition to the cumin.

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

    Opened can of chipotle peppers in adobo sauce

    Chipotle Tips

    Canned chipotles: In this recipe we use canned chipotle peppers in adobo sauce. But if you can't find them, look for dry chipotle powder in the spice aisle instead.

    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).

    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.

    Chipotle black bean quinoa chili in a bowl topped with avocado

    Serving

    Enjoy this dish as is, or garnish your bowl with your favorite toppings. A few ideas include:

    • 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

    Storing

    Store any leftovers in an airtight container in the refrigerator. We find they keep well for about 5 days. Simply reheat in the microwave when ready to enjoy.

    Texture note: The chili will thicken even more as it sits, as the quinoa continues to soak up more liquid.

    Bowl of chipotle chili with spoon

    For more inspiration, also browse all quinoa recipes or chili recipes.

    Bowl of chipotle chili with spoon

    Smoky Black Bean Quinoa Chili with Chipotle

    A satisfying quinoa chili with hearty black beans and warm, smoky chipotle. Easy to make and so comforting on chilly days!
    4.91 from 10 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Chili, Main Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 medium bowls

    Ingredients

    • 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

    Toppings (optional):

    • Avocado, green onion, cilantro, 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 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.

    Notes

    *Chipotle: These are fairly spicy so start with one, or less. (I usually end up using about 1 1/2.) If you’re sensitive to spice but still want the smoky flavor, omit the chiles 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 if desired.
    Texture note: The chili thickens as it sits, as the quinoa continues to soak up more liquid.
    Optional additions: Smoked paprika, bell pepper, sweet corn, jalapeno, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Smoky Black Bean Quinoa Chili with Chipotle
    Amount per Serving
    Calories
    299
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    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
     
    1062
    IU
    21
    %
    Vitamin C
     
    22
    mg
    27
    %
    Calcium
     
    143
    mg
    14
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

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

    • Black Bean Lentil Salad
    • Summer Vegetable Chili

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

    More Vegan Chili Recipes

    • Mushroom Chili
    • Beluga Lentil Chili
    • Fiesta Three Bean Chili
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Comments

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      Recipe Rating:




    1. McKenzie Wilson

      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

        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
    2. Laura M.

      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 McGinn

        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
    3. Kevin White

      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 McGinn

        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
    4. Allison W

      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 McGinn

        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
    5. Mo

      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 McGinn

        September 16, 2019 at 8:47 am

        Haha, so awesome to hear that! Thrilled and honored to hear you're enjoying the recipes. Really appreciate the kind feedback - thank you!

        Reply
    6. lvaron

      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 | The Garden Grazer

        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
    7. Terri S

      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 | The Garden Grazer

        November 20, 2017 at 5:52 pm

        Hi again Terri! That's so great - I love your extra pepper additions. And awesome call with the red lentils too! I love seeing your pics on Instagram, thanks for sharing. Have a great week!

        Reply
    8. Terri S

      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

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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