Smoky Chipotle Black Bean Quinoa Chili

Vegan, gluten-free

Serves about 4-5


1 onion

3 cloves garlic

Two 15 oz. cans black beans

28 oz. can crushed tomatoes

2 1/2 cups vegetables broth

1/2 cup white quinoa, uncooked

1-2 chipotle chiles in adobo sauceĀ (*see notes below)

2 tsp. adobo sauce, more as desired

2 1/2 tsp. chili powder

2 tsp. cumin

Salt to taste

Optional additions: smoked paprika, bell pepper, sweet corn

Optional toppings: avocado, green onion, cilantro, dairy-free cheese/sour cream


Dice onion, and mince garlic.

In a stockpot over med-high heat, saute onion in 3 Tbsp. water/broth for about 8 minutes or until translucent.

Meanwhile, finely chop the chipotle: handling the chile carefully, gently scrape the seeds with your knife to remove them and 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 garlic, chili powder, cumin. Stir, and cook 1 minute.

Add tomatoes with juice, 2 1/2 cups vegetable broth, minced chipotle, and 2 tsp. adobo sauce (avoiding seeds).

Rinse and drain black beans and quinoa and 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. Serve warm garnished with desired toppings.

(It thickens as it sits, as the quinoa continues to soak up more liquid.)

*Note about the chiles in adobo sauce:

Chiles are fairly spicy so start with one unless you enjoy it spicier. ( I usually end up using about 1 1/2.) A little goes a long way! If you're sensitive to spice but still want the delicious, smoky flavor, simply omit the chiles and use extra adobo sauce only (avoiding seeds). OR substitute the chiles and adobo sauce altogether and opt for a small amount of dry chipotle chili powder in the spice aisle. Start with 1/4 tsp. and work your way up from there if desired. This is also a great option if you can't find actual chipotles in adobo sauce.