Chipotle Black Bean Chili with Quinoa (Vegan!)

Name: Chipotle Black Bean Chili with Quinoa (Vegan!)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5 serving
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; 1/2 cup white quinoa; 2 1/2 tsp. chili powder; 2 tsp. ground cumin; Avocado, green onion, cilantro, crumbled tortilla chips, vegan shredded cheese, vegan sour cream

User Reviews

4.9

33 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
5
Calories
299 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Chipotle Black Bean Chili with Quinoa (Vegan!)

Clara Sanders

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A thick & nourishing plant-based chili made with smoky chipotle! It's easy to prepare, plus each bowl has about 16 grams protein.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 299kcal (15%) Carbohydrates 57g (19%) Protein 16g (32%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Potassium 1162mg (33%) Fiber 17g (68%) Sugar 9g (18%) Vitamin A 913IU (18%) Vitamin C 22mg (24%) Calcium 143mg (14%) Iron 7mg (39%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 299 kcal

% Daily Value*

Calories	299kcal	15%
Carbohydrates	57g	19%
Protein	16g	32%
Fat	3g	5%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Potassium	1162mg	25%
Fiber	17g	68%
Sugar	9g	18%
Vitamin A	913IU	18%
Vitamin C	22mg	24%
Calcium	143mg	14%
Iron	7mg	39%