RECIPE: Black Bean Chili

Fall is in the air and nuthin’ warms you up like a nice bowl of Chili!  It’s a crowd pleaser at tailgates too!

Other than some basic choppin’ this recipe’s pretty simple

2 cans black beans (I used 3 cups of dried beans, soaked ’em over night, but canned ok)

2 cups water (filtered)

1 cup red quinoa (or brown rice)

1 cup grape tomatoes, halved

1 pepper (green, red or yellow), chopped

1/2 white onion, chopped

3 cloves garlic, chopped

1/4 tsp Cumin

1/4 tsp Paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper (optional)

(all ‘doses’ of ingredients are approximate– adjust, add or subtract to your liking)


Combine all ingredients together in a large pot or simmer pan and cook on med heat until beans are soft (~ 60 minutes—perhaps squeeze a work out in while it simmers?) Or let it cook all day in a crock pot, which ever is more convenient.

Add what ever you like, more veggies, a variety of beans, perhaps, and garnish with feta cheese sprinkles or an avocado slice.

easy. healthy.

dinner is served.

(don’t forget, you can freeze it and thaw later)


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Madeleine Vanstory attended Duke University and began her post-graduate journey at The Elaine Clark Center working with special needs children. She went on to work as a Clinical Research Scientist running clinical trials for the CDC and developing medical devices for Welsh Allen, Abbot Labs, Roche and Johnson & Jonhson Her work included non-invansive cervical cancer detection, continuous diabetic glucose monitoring, non-harmful infant bilirubin level detection and studying Vitamin C's anti-aging effects on the skin. Madeleine attended Medical school at The Brody School of Medicine at East Carolina University and completed a residency in Family Medicine at Moses Cone Hospital in Greensboro NC. Dr. Madeleine Vanstory is a board certified Family Physician who has practiced all over the world. She has lead medical missions in Kenya and Honduras. She has participated with Operation Smile in Russia, she has patients in North Carolina, Maine, Oregon and New Zealand. Dr. Vanstory has worked the medical tents in the Marine Corps marathon in Washington DC and at the Kona Ironman World Championships. And Dr. Vanstory has marched with the Surgeon General promoting "Exercise is Medicine" at the World Congress Sports Medicine Conference. Disillusioned by the current health care system and armed with the realization that culture, nutrition and emotional well-being have a profound impact on health, Dr. Vanstory now motivates clients and patients to discover the healthiest versions of themselves through humor, counseling in her "Upgrade Your Health" Wellness Program.

8 thoughts on “RECIPE: Black Bean Chili

  1. How big are your cans of black beans? 3 cups of dried beans soaked and cooked would yield 6-7 cups of black beans in my experience. Is this amount correct?

    I love the idea of using red quinoa here! Completes the protein, and makes this a nice hearty meal. Thanks for the recipe!

  2. I love the simplicity of this soup! I added a can of unsalted diced tomatoes and a cup of frozen corn to the pot and served it topped with fresh diced tomatoes, cilantro and avocado for a southwest twist. My kids mixed in a little plain greek yogurt (substitute for sour cream) and my husband and I spiced ours up with habanero sauce.

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