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  • Writer's pictureSujata Kale-Banerjea

Quinoa and Black Bean Chili

This is one of my favourite fall recipes. It's warm flavours keep me warm and cozy all through the fall and winter months. It is a staple in our house and makes a great next day meal.


  • 1 can, BPA FREE of organic black beans.

  • 3/4 cup quinoa (For Metabolic Balance readers, quinoa is phase dependent, add more beans)

  • 4 cups of vegetable stock

  • 2 cups of butternut squash

  • 1 cup of leeks chopped

  • 2 garlic cloves minced

  • 1 tomato diced

  • 1 cup of other veggies (like carrots, corn, cauliflower florets)

  • 1 tbsp paprika

  • 1 tbsp ground cumin

  • 1 tbsp onion powder

  • 1 tbsp oregano

  • 1 tsp cayenne or more

  • Sea salt to taste

  • 2 inch cinnamon stick

  • 1 bay leaf

  • Your choice of garnish and toppings


  1. On a heated cast iron saucepan, add 1 tbsp avocado oil and stir in garlic and leeks.

  2. Add in the tomatoes, butternut squash, other veggies, and soaked and drained quinoa. Stir and add the spices. Then add the vegetable broth.

  3. Let it boil and simmer till quinoa is almost cooked.

  4. Add the beans, and more broth if needed based on the consistency of your choice.

  5. Taste the seasonings and adjust as needed.

  6. Pour in your favourite bowl and garnish with cut avocado, green herbs like parsley, coriander, lemon wedge and enjoy.

Other topping ideas: shredded cheese, sour cream, spring onions, jalapeños, and organic corn chips on the side.

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