Chipotle Black Bean Chili

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Nothing beats a bowl of hot chili when it’s cold outside!

Chipotle Black Bean Chili

My Texas Style Chili will always have my heart but sometimes I like to mix it up with different recipes. This recipe uses more ingredients but also has a more complex flavor. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Chipotle Black Bean Chili

This recipe is easy to dump in the Crock Pot or Instant Pot after some quick chopping and measuring spices. I use canned beans and tomatoes for ease. If you aren’t a fan of spicy, you may want to reduce or omit the chipotle peppers. They give it a great flavor but it’s spicy!

Chipotle Black Bean Chili ingredients

Chipotle Black Bean Chili

Like all my recipes, you can easily change-up the ingredients based on your likes and dislikes, or what you have in your pantry!

Ingredients:

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

 

Chipotle Black Bean Chili ingredients

Directions:

  1. Place everything up through broth in slow-cooker or Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
  2. If you are cooking in a slow cooker, dump the tomatoes in and give it a stir. If you are using the Instant Pot, set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.
  3. If using a slow cooker, cover with the lid then cook on low for 7 to 8 hours, or high for 4 to 6 hours. If using an Instant Pot, close the lid and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.
  4. Stir well and remove the cinnamon stick.
  5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Chili Topping Ideas

There are so many great toppings you can add to chili. My favorites are tortilla chips to give it a little crunch and avocado to help tame the spiciness. Other great ideas are:

  • Cilantro
  • Diced avocados
  • Diced tomatoes
  • Lime wedges
  • Hot sauce
  • Diced green onion
  • Tortilla chips

Chipotle Black Bean Chili

My mom is visiting and loved this chili too. You don’t know my mom but that is saying something. She lives in Oklahoma where she raises horses, dogs, and cattle. She let all her Facebook friends know she ate vegan chili and liked it!

I think it’s safe to say for meat loving friends and family will love it too!

Instant Pot Chipotle Black Bean Chili

Instant Pot Chipotle Black Bean Chili

This interesting plant-based chili recipe is perfect for fall. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

Instructions

1. Place everything up through broth in your Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).

2. Set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.

3. Close the lid on your Instant Pot and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.

4. Stir well and remove the cinnamon stick.

5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Notes

This recipe has a nice little kick thanks to the adobe peppers. This recipe is suitable for people who like spicy food, children may not enjoy the heat of this recipe.

Don’t forget to pin this recipe and add it to your meal plan! You can follow my Instant Pot board on Pinterest too!

Chipotle Black Bean Chili

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Comments

  1. Vicki Smith says:

    Thank you Holly, am doing Keto now! Appreciate all recipes yiu shared💕 Blessings to you and yours

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