Chili-Riffic Black Beans

By Michelle M., Candice S. and Shannon Y. from Blue Ridge Elementary School/Fannin County School System, Blue Ridge, GA.


Our Vegetarian Black Bean Chili has a hint of cinnamon that invites you to take a taste - no matter what you think of black beans! Once you taste it the crunchy-sweet carrots get some attention. Then there's plenty of savory spices, celery, onions and tomato to round out the flavor. Some of our tasters weren't too sure about the dish at first - but once they took a bite they wanted seconds! It's great in a big bowl topped with cheese or as a side (maybe with a hot dog or grilled chicken) or even a scoop served chilled on top of a salad with whole wheat chips! YUM!


Nutrition Facts

Serving size: 6 oz

From Fat19.44%
From Saturated Fat2.88%
From Sugar0%


Ingredient 6 servings 50 servings
Black Beans, Canned, Drained, Rinsed2 15.5 ounce3.5lb
Diced Spanish/Yellow Onion1 cup3 cups/1 lb.
Diced Celery1 cup3 cups/1 lb.
Diced Baby Carrots1 cup3 cups/1 lb
Can Diced Tomato1 15 ounce can102 ounce can/6 lb
Fresh Chopped Garlic1/4 tsp1 Tsp
Granulated Garlic1/4 tsp1 Tsp
Ground Cumin1/4 tsp1 Tsp
Chili Powder (dark)1/4 tsp1 Tsp
Paprika (sweet)1/4 tsp1 Tsp
Whole Cinnamon Sticks1 piece1 piece
Bay Leaves1 piece3 pieces
Saltdash1 1/2 Tbs
Hot Sauce2 tbs1/8 cup
Olive Oil4 tbs1/2 cup


Heat oil in a 6-8 gallon Rondo (wide-mouthed flat pot or pot) Sauté garlic and onions, Add celery and carrots. Cook 5 minutes. Add soaked dry beans (or canned beans) and dry spices (reserve salt and hot sauce) – Stir to coat. Add 1 gallon of water and simmer 1.5 hours (For six servings add 4 cups). Add tomatoes (with juice) and hot sauce. Bring back to simmer. Adjust salt. Remove when beans are tender.

If using canned black beans, be sure to rinse for 3 seconds to reduce the sodium.

Can be served as meal, side dish, or blended for black bean dip.