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vegan quinoa chili in bowl with avocado on top

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!

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  • 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*
  • 28 ounces fire roasted crushed tomatoes
  • 15 ounces tomato sauce
  • 1 1/2 cups water
  • 1/2 cup uncooked quinoa rinsed
  • 15 ounces kidney beans, rinsed and drained
  • 15 ounces cannelini beans rinsed and drained
  • 15 ounces 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.


Calories: 276kcal, Carbohydrates: 48g, Protein: 16g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Sodium: 735mg, Fiber: 13g, Sugar: 6g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!