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.

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

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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)
1/2 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

Saturated Fat

0.4

Polyunsaturated Fat

Monounsaturated Fat

Potassium

1162

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

913

Vitamin C

Calcium

143

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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Chipotle Black Bean Chili with Quinoa (Vegan!)

Ingredients for Chipotle Black Bean Chili

Chipotle Tips

Serving

Storing

Chipotle Black Bean Chili with Quinoa (Vegan!)

Ingredients

Toppings (optional):

Instructions

Notes

Nutrition Per Serving (Estimate)

More Vegan Chili Recipes

Leave a Reply Cancel reply

Ingredients for Chipotle Black Bean Chili

Chipotle Tips

Serving

Storing

Chipotle Black Bean Chili with Quinoa (Vegan!)

Ingredients

Toppings (optional):

Instructions

Notes

Nutrition Per Serving (Estimate)

More Vegan Chili Recipes

Comments

Leave a Reply Cancel reply