Go Back
+ servings
A vegan quinoa black bean chili has been served in a round bowl, resting on a white surface. It's topped with herbs and avocado.
4.58 from 7 votes

Black Bean Quinoa Chili

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 8 servings

Ingredients

  • 1 tablespoon olive oil (substitute 1/4 cup vegetable broth to make the recipe oil-free)
  • 1 white or yellow onion, chopped
  • 1 poblano pepper, chopped
  • 1 red or green bell pepper, seeded, stemmed, and chopped
  • 8-10 ounces sliced button mushrooms
  • 4 cloves garlic, minced
  • 3 chipotle peppers in adobo sauce, chopped, with their liquid (reduce the amount to 2 peppers if you prefer less heat)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup dry quinoa, rinsed through a fine sieve (180g)
  • 3 cups cooked black beans (480g, or two 15-ounce/425g cans, drained and rinsed)
  • 28 ounces regular or fire-roasted, diced tomatoes, with their juices (800g)
  • 4 cups vegetable broth (950ml)
  • 1 cup water (240ml)
  • 1 bunch curly kale, stemmed and chopped
  • Juice of 1 lime
  • 4-ingredient vegan sour cream (optional)

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, peppers, and mushrooms. Saute the vegetables, stirring often, for 10 minutes, or until the mushrooms are tender and reduced in size and the onion is clear and soft. Add the garlic and cook, stirring constantly, for another minute; add a splash or two of water at any point if the vegetables are sticking.
  • Add the chipotle peppers, paprika, cumin, salt, quinoa, beans, tomatoes, broth, and water to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the kale to the pot (you may need to stir it in in batches). Re-cover the pot and cook for another 8 minutes, or until the kale is tender.
  • Add the lime juice. Taste the chili; adjust salt and extra lime juice to taste. Serve with any fixings you like!

Notes

Leftover chili will keep in an airtight container in the fridge for up to 5 days. It can be frozen for up to 6 weeks.