Chipotle black beans is a 30-minute quick and easy vegan recipe with 6 simple ingredients you probably have on hand. Enjoy this saucy, spicy-as-you-like main dish over rice or quinoa for a power-packed plant-based dinner prepared with no added oil.
Creamy black beans with chipotle peppers in adobo is a twist on black bean chili and coconut chickpea curry. It has the smoky flavor of chipotle and salsa in a sauce as simple as coconut milk with a dash of maple syrup.
Table of Contents
Ingredients and Substitutions
- Black beans. Canned black beans are convenient, versatile, and high-protein. Use 2 cans (3 cups) or substitute with homemade black beans from scratch. You can also swap out black beans for pinto beans, white beans, or a mix.
- Chipotle peppers in adobo. Chipotle chilies in adobo sauce have a unique flavor. If you need a substitute, use a deseeded and diced jalapeno or ancho chili with a teaspoon of chipotle chili powder, ground chipotle peppers, or smoked paprika.
- Salsa. I originally made this recipe with homemade salsa molcajete, but you can use any jarred salsa, hot or mild, that you have on hand. If you need a swap, use ½ cup of canned diced tomatoes.
- Coconut milk. I always use light coconut milk, but a lower-fat version of 1 ¾ cups of plant milk plus a few drops of coconut extract is a good vegan substitute for coconut milk.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
I often serve black beans in chipotle sauce with lime wedges, but you can add lime juice directly to the pot if desired.
Step-by-Step Instructions
Heat a medium pot over medium-high heat. Add the onions and cook them for 2-3 minutes until they soften. Stir in the chipotle peppers and salsa. Mix well.
Add the coconut milk and maple syrup. Cover and simmer for 10 minutes to reduce the sauce.
Stir in the black beans, stir the bottom of the pot, and bring to a simmer.
Simmer for 5 minutes or longer until the beans are heated and the sauce thickens.
Pro Tips
- The bottom of the pot should be hot before adding the onions. Heat and constant stirring keep them from sticking when you're not using oil (and I never do). If they do stick, add water a tablespoon at a time.
- Simmering reduces the sauce and intensifies the flavors. Once you add the beans, continue simmering if you want the sauce thicker.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
Leftover Chipotle Peppers in Adobo?
You'll have leftover chilies if you open a fresh can or jar of chipotle peppers in adobo for this recipe. Here are some ideas:
- Transfer canned chilies to an airtight container or jar and store them in the refrigerator for a week.
- Separate small quantities of chilies and sauce (about 2 tablespoons), add them to freezer bags, and freeze for 6 months.
- Use them to make yummy raspberry chipotle sauce or vegan five-alarm chili.
Serving Suggestions
Saucy chipotle beans are delicious over rice or quinoa or served chili-style in bowls with a side of hearty potato tortillas or sweet potato flatbread. I recently used leftovers to smother baked sweet potatoes. Yum!
Frequently Asked Questions
Store chipotle black beans in an airtight container and keep them in the refrigerator for up to 5 days.
Chipotle black beans freeze well in an airtight container for 3 months.
For added greens, fresh or thawed frozen chopped spinach is a great option. Adding diced zucchini along with the onions is another way to ramp up the veggies. Corn would add a nice sweetness that can be added to the black beans at the end of cooking.
Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!
👩🏻🍳 Recipe
Chipotle Black Beans
Rate this Recipe:
Ingredients
- 1 medium onion - diced
- 2 tablespoons chipotle peppers in adobo - 2 chilies chopped with sauce (see note 1)
- ½ cup salsa
- 14 ounces light coconut milk - 1 can
- 1 teaspoons maple syrup
- 3 cups cooked black beans - 2 – 15-ounce/400-gram cans, rinsed and drained
- Salt to taste - optional
Instructions
- Heat a pot to medium-high heat, and then add the onions. Sauté for 2-3 minutes until they soften and become translucent. Stir constantly and add water a tablespoon at a time if they start to stick.
- Mix in the chopped chipotle peppers and salsa. Mix well.
- Add the coconut milk and maple syrup. Lower the heat and cover the pot so the sauce simmers for about 10 minutes.
- Stir in the black beans and simmer for another 5 minutes to heat through. Simmer for longer if you want to thicken the sauce.
- Taste and add salt if desired.
- Serve in bowls with extra salsa and lime wedges, if desired. For a complete meal, serve over rice or quinoa.
Notes
- The best substitute for chipotle peppers in adobo sauce is a diced jalapeno (cooked with the onions) plus either a teaspoon of ground chipotle peppers, chipotle chili powder, ancho chili powder, or smoked paprika.
- Store chipotle black beans in an airtight container for 5 days or freeze for 3 months.
- For added greens, add chopped spinach (fresh or thawed frozen).
Nutrition
Nutritional information is an estimation only.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
Chris Graz
This seriously changed my life. The BEST have in your pantry and can throw together any time recipe. Great combo of what you put together.
Denise
Thanks so much for your kind comments! I am SO happy to hear you enjoyed this recipe - and it's fantastic to have a few reliable dishes you can make up from what you have on hand. Again, your comments are much appreciated. Cheers!
Gretha Lindwood
Tasty, quick and easy to make.
Denise
Thanks for your kind comments. I am so jazzed that you liked this. Tasty and quick - always a winner!
Debra Jones
I am watching my fat intake on my WPB adventure. Anything you could sub for the coconut milk? Maybe unsweetened almond milk?
Denise
Hi, almond or oat milk are great substitutes. I use plant milk with a few drops of coconut extract as a coconut milk substitute a lot these days. It works great. Cheers, Denise