Articles & Recipes

GF Black Bean Quinoa Chipotle Chili

September 21, 2018

Author of 500 Best Quinoa Recipes, Camilla Saulsbury, is sure no one will ask, “Where’s the beef?” when sampling this incredibly delicious gluten-free 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.


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) black beans, drained and rinsed 3
1 cup quinoa, rinsed 250 mL
1 can (28 oz/796 mL) crushed tomatoes 1
3 cups ready-to-use reduced-sodium vegetable or chicken broth (GF) 750 mL
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.
  3. 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.
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.


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