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Black bean quinoa chipotle chili

Trust us, no one will be wondering, “Where’s the beef?” when you serve up this absolutely delicious vegetarian chili. Whether you’re making it for Super Bowl Sunday or all the frosty days beyond, we have no doubt your fam and friends will be wowed by your culinary genius. Cook on, girl friend!




Makes 8 servings

2 tsp vegetable oil  

2 cups chopped onions

4 cloves garlic, minced

3 tbsp chili powder 

11⁄2 tbsp ground cumin

2 tsp dried oregano

11⁄2 tsp chipotle chile powder

3 cans (14 to 19 oz each) black beans, drained and rinsed

1 cup quinoa, rinsed

1 can (28 oz) crushed tomatoes 

3 cups ready-to-use reduced-sodium vegetable or chicken broth

1 tbsp finely grated lime zest

1⁄4 cup freshly squeezed lime juice       

Fine sea salt and freshly ground black pepper

1 cup plain Greek yogurt  



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.

BY CAMILLA V. SAULSBURY ON 2/1/2013 3:56:00 PM

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