This vegetarian chili is super hearty and filling, and the chipotles add a great smoky flavor. You can adjust how much you put in if you prefer more or less of that smokiness. It makes enough that you can freeze any you have left over. It thaws and reheats perfectly!
Black Bean, Quinoa, Chipotle Chili
Ingredients
- 1 Cup Quinoa
- 1 Tablespoon Olive Oil
- 3 Cloves Minced Garlic
- 1 Diced Yellow Onion
- 2 (14.5-ounce) Cans Diced Tomato
- 1 (15-ounce) Can Tomato Sauce
- 1/4 - 1/2 Can Chipotle in Adobo Sauce, Diced in Sauce
- 16 oz Box Veggie Broth
- 1 1/2 Tablespoons Chili Powder
- 2 Teaspoons Cumin
- 1 1/2 Teaspoons Paprika
- 1/2 Teaspoon Cayenne Pepper
- 2 (15-ounce) Cans Black Beans, Rinsed and Drained
- 1 Bag (12 oz-ish) Frozen Corn (Trader Joe's has a great roasted one)
- For Garnish:
- Chopped Fresh Cilantro
- 1 Diced Avocado
- Dollop of Sour Cream
- Squeeze of Lime
Instructions
- Cook Quinoa according to directions on package. Set aside.
- Heat olive oil in a large pot over medium high heat
- Add garlic and onion, saute until onions become translucent, about 2-3 minutes
- Stir in quinoa, diced tomatoes, tomato sauce, chipotles with the sauce (1/4 can for less smoky, 1/2 can for more smoky), chili powder, cumin, paprika, cayenne pepper and 1 to 2 cups veggie broth
- Season with salt and pepper to taste
- Reduce heat to low; cover and simmer until thickened, about 30 minutes
- Stir in beans and corn until heated through, about 2 minutes
- Top with cilantro, avocado, sour cream and a squeeze of lime
