Smoky Three-Bean Vegetarian Chili with Poblanos

Why You’ll Love This Recipe

• Hearty and satisfying without meat, thanks to three kinds of beans and quinoa.
• Deep, smoky flavor from fire-roasted tomatoes and charred poblanos.
• Flexible heat: choose chipotle for a bold, earthy kick or smoked paprika for a gentler warmth.
• Great for meal prep—flavors get even better the next day and it freezes beautifully.

Grocery List

• Produce: 2 poblano peppers, 1 large yellow onion, 1 head garlic, 1–2 limes, cilantro, scallions (optional), 1 avocado (optional), 1 1/2 cups corn (2 ears or frozen)
• Dairy (optional): Greek yogurt or sour cream, shredded cheddar or Monterey Jack
• Pantry: Olive oil, 1 can (28 oz) fire-roasted diced tomatoes, 3 cans (15 oz each) beans (black, pinto, kidney), low-sodium vegetable broth, quinoa, chipotle in adobo OR smoked paprika + cayenne, ground cumin, dried oregano, ground coriander (optional), kosher salt, black pepper

Full Ingredients

Vegetables & Aromatics

• 2 medium poblano peppers
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 1 1/2 cups corn kernels (fresh or frozen; no need to thaw)

Beans & Tomatoes

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) fire-roasted diced tomatoes (with juices)

Spices & Heat

• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if available)
• 1/2 tsp ground coriander (optional)
• EITHER 1–2 chipotle peppers in adobo, minced, plus 1 tsp adobo sauce OR 1 1/2 tsp smoked paprika + pinch cayenne or chipotle powder
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Broth & Grain

• 3 cups low-sodium vegetable broth (plus extra as needed to adjust thickness)
• 1/2 cup uncooked quinoa, rinsed and drained

Finish & Garnish

• 1 tbsp fresh lime juice
• Chopped cilantro, sliced scallions, diced avocado, lime wedges (optional)
• Greek yogurt or sour cream, shredded cheddar (optional)

Step-by-Step Instructions

Step 1: Char and prep the poblanos

Set your oven rack 6 inches below the broiler and preheat the broiler to high (about 500°F). Place the poblanos on a foil-lined sheet pan and broil 8–10 minutes, turning once, until skins are blackened and blistered. Transfer peppers to a bowl, cover tightly (plate or plastic wrap), and steam 10 minutes. Peel off skins, remove stems and seeds, and chop into 1/2-inch pieces. Do not rinse the peppers; you will wash away flavorful oils.

Step 2: Sauté the aromatics

In a 5–6 quart Dutch oven or heavy pot, heat the olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent with light golden edges, 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Step 3: Bloom the spices and add heat

Stir in the cumin, oregano, and coriander (if using). Add either the minced chipotle and adobo sauce OR the smoked paprika plus cayenne. Cook, stirring constantly, for 60 seconds to bloom the spices—this intensifies their flavor. If the pot looks dry, add a splash of broth to prevent scorching.

Step 4: Build the base and simmer the quinoa

Add the fire-roasted tomatoes with their juices, 3 cups vegetable broth, quinoa, 1 tsp kosher salt, and black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Partially cover and cook for 15 minutes, stirring once or twice to prevent sticking. The quinoa should begin to unfurl its little “tails.”

Step 5: Add beans, poblanos, and corn

Stir in the black, pinto, and kidney beans, the chopped roasted poblanos, and the corn. Simmer uncovered, stirring occasionally, until the chili thickens to a hearty, spoonable consistency and the quinoa is tender, 10–15 minutes. If it thickens too quickly, add 1/4–1/2 cup broth; if it’s thin, continue simmering.

Step 6: Finish and season

Stir in the lime juice. Taste and adjust salt, pepper, and heat—add more adobo or a pinch of smoked paprika if desired. Turn off the heat and let the chili rest 5 minutes to settle. Ladle into warm bowls and garnish with cilantro, scallions, avocado, lime wedges, and a dollop of yogurt or a sprinkle of cheddar if you like.

Pro Tips

• Rinse quinoa thoroughly in a fine-mesh sieve until the water runs clear to remove bitterness.
• Steam the roasted poblanos before peeling; it loosens the skins without rinsing away smoky oils.
• Layer your heat: start with the lower end of chipotle or smoked paprika and build to taste.
• For extra body, lightly mash 1 cup of the beans against the pot in the last 5 minutes of simmering.
• Use low-sodium broth and season gradually; the flavors concentrate as the chili simmers.

Variations

• Barley version: Replace quinoa with 1/3 cup pearl barley and increase broth to 3 1/2 cups. After Step 4, simmer 30–35 minutes before adding beans and corn, then another 15 minutes. Total cook time ~65–70 minutes; barley should be pleasantly chewy.
• Extra-smoky: Add 1/2 tsp liquid smoke with the tomatoes, and finish with a dusting of smoked paprika just before serving.
• Veggie boost: Add 1 medium sweet potato (1/2-inch dice) at Step 4; simmer until tender before proceeding.

Storage & Make-Ahead

Chili tastes even better the next day. Cool completely and refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Quinoa and beans will continue to absorb liquid—reheat gently over medium-low, adding broth or water 2–4 tbsp at a time to loosen to your preferred thickness. Add fresh garnishes after reheating.

Nutrition (per serving)

Approximate for 1 of 6 servings (quinoa version, without garnishes): 340 calories; 8 g fat; 54 g carbohydrates; 17 g protein; 15 g fiber; 780 mg sodium. Values will vary with toppings, salt, and brand of ingredients.