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.
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 the crushed tomatoes, vegetable broth, minced chipotle, and 2 tsp. adobo sauce (avoiding the seeds).
- Rinse and drain the black beans and quinoa. Add both 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)
Calories: 280 kcal | Carbohydrates: 54 g | Protein: 15 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 1160 mg | Fiber: 17 g | Sugar: 9 g | Vitamin A: 1984 IU | Vitamin C: 22 mg | Calcium: 136 mg | Iron: 7 mg
