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Black Bean Quinoa Chipotle Chili (gluten-free)

By Camilla Saulsbury

Black Bean Quinoa Chipotle Chili (gluten-free)

Author of 500 Best Quinoa Recipes, Camilla Saulsbury, is sure no one will ask, “Where’s the beef?” when sampling this incredibly delicious vegetarian dish. Simmering hearty black beans and quinoa with onions, garlic, herbs and spices creates a wonderfully complex chili that’s finished with fresh lime and topped off with tangy yogurt and an assortment of fresh flourishes.



If using the larger 19-oz (540 mL) cans of beans, you may want to add up to 1⁄2 cup (125 mL) vegetable broth or water to thin the chili.



2 tsp     vegetable oil     10 mL

2 cups     chopped onions     500 mL

4     cloves garlic, minced     4

3 tbsp     chili powder     45 mL

11⁄2 tbsp     ground cumin     22 mL

2 tsp     dried oregano     10 mL

11⁄2 tsp     chipotle chile powder     7 mL

3     cans (each 14 to 19 oz/398 to 540 mL)      3

     black beans, drained and rinsed

1 cup     quinoa, rinsed     250 mL

1     can (28 oz/796 mL) crushed tomatoes     1

3 cups     ready-to-use reduced-sodium vegetable      750 mL

     or chicken broth (GF, if needed)

1 tbsp     finely grated lime zest     15 mL

1⁄4 cup     freshly squeezed lime juice     60 mL

     Fine sea salt and freshly ground black pepper

1 cup     plain Greek yogurt     250 mL


Suggested Accompaniments

     Fresh cilantro leaves

     Chopped green onions

     Chopped radishes

     Crumbled queso fresco


1.     In a large pot, heat oil over medium-high heat. Add onions and cook, stirring, for 6 to 8 minutes or until softened. Add garlic, chili powder, cumin, oregano and chipotle chile powder; cook, stirring, for 1 minute.

2.     In a small bowl, coarsely mash one-third of the beans with a potato masher or fork. Stir mashed beans, whole beans, quinoa, tomatoes and broth into the pot. Bring to a boil. Reduce heat and simmer, stirring often, for about 30 minutes to blend the flavors. Stir in lime zest and lime juice. Season to taste with salt and pepper. Serve topped with yogurt and any of the suggested accompaniments, as desired.


Makes 8 servings