30-Minute Three Bean Chipotle Quinoa Chili
30-Minute Three Bean Chipotle Quinoa Chili is a hearty vegan chili recipe that’s packed with quinoa, beans and chipotle flavor!
It’s been really rainy here in CA, which is very welcome after a few terribly dry years. Thanks to El Nino, we’re getting snow in the Sierras, the reservoirs are starting to fill up, and my grass is turning green again.
Rainy, cold weather makes it a lot more fun to eat chili, too, especially ones that are smoky and spicy like this 30-Minute Three Bean Chipotle Quinoa Chili!
I wanted to share a healthy recipe for the new year, and I also wanted it to be easy. If you’re like me, you’ve got a lot of catching up to do after the holidays and you don’t have a lot of time to spend in the kitchen.
This quinoa chili is so fast and easy, and you only have to wash one pot! The best part, however, is that this is a raid-your-pantry kind of meal, which means you probably have everything on hand so you can whip this up without even running to the store.
I always have a variety of canned beans, crushed tomatoes, chipotle peppers, spices, and grains in my pantry so I can always throw something together in emergencies.
This vegan chili recipe is so simple to make, but it’s hearty with plenty of beans and quinoa, and the chipotle peppers make this so smoky with a nice, spicy kick.
I can’t make things too spicy around here because of my husband and kids, so my recipe calls for only (2) chopped chipotle peppers. It turns out that two chipotle peppers still made this spicy enough to make my husband break out into a bit of a sweat.
This was after I swore that it wasn’t spicy, because to me, it was mild. I guess I have no gauge for that, and I’ve lost some credibility in that department. Since “chipotle” is in the title, I did feel it was important to taste it.
That would be false advertising, wouldn’t it? 😉
This 30-Minute Three Bean Chipotle Quinoa Chili is your one pot, raid-the-pantry meal that’s quick, easy, and satisfying. And it may even make smoke come out of your ears depending on whether you can take the heat! Check with those you love and adjust accordingly to make eating this chili an enjoyable thing for everyone involved. 🙂
More chili recipes you’ll love:
Cincinnati chili recipe by Culinary Hill
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1/2 tablespoon smoked paprika
- 2 canned chipotle peppers in adobo sauce, chopped*
- (1) 28 ounce can fire roasted crushed tomatoes
- (1) 15 ounce can tomato sauce
- 1 1/2 cups water
- 1/2 cup uncooked quinoa, rinsed
- (1) 15 ounce can kidney beans, rinsed and drained
- (1) 15 ounce can cannelini beans, rinsed and drained
- (1) 15 ounce can black beans, rinsed and drained
- salt and pepper, to taste
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute 5 minutes or until softened. Add the garlic and spices and saute 30 seconds. Add the chipotle peppers, crushed tomatoes, tomato sauce, and water, and bring to a boil. Add the quinoa and cook about 11 minutes or until bloomed. Add the beans, salt and pepper, to taste, and simmer 5-10 minutes more.
- Serve with toppings such as sour cream, sliced avocado, cilantro, or cheese. Enjoy!
*Depending on your level of spiciness, you may want to add only one chipotle pepper. If you like it hot, add more!
Any of your favorite beans may be substituted in this recipe.
Amount Per Serving: Calories: 276Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 735mgCarbohydrates: 48gFiber: 13gSugar: 6gProtein: 16g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.