4.9 from 33 votes
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.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
5
Calories:
299 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
Ingredients
- 1 yellow onion
- 3 cloves garlic
- 1-2 chipotle peppers in adobo sauce
- 2 tsp. adobo sauce
- 28 oz. crushed tomatoes canned
- 2 1/2 cups vegetable broth
- 30 oz. black beans two 15 oz. cans, canned
- 1/2 cup quinoa white
- 2 1/2 tsp. chili powder
- 2 tsp. cumin ground
Toppings (optional):
- green onion
- cilantro
- tortilla chips
- vegan shredded cheese
- vegan sour cream
- avocado crumbled chips
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 299
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.