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!
Serving size: 6 oz
|From Saturated Fat||2.88%|
|Ingredient||6 servings||50 servings|
|Black Beans, Canned, Drained, Rinsed||2 15.5 ounce||3.5lb|
|Diced Spanish/Yellow Onion||1 cup||3 cups/1 lb.|
|Diced Celery||1 cup||3 cups/1 lb.|
|Diced Baby Carrots||1 cup||3 cups/1 lb|
|Can Diced Tomato||1 15 ounce can||102 ounce can/6 lb|
|Fresh Chopped Garlic||1/4 tsp||1 Tsp|
|Granulated Garlic||1/4 tsp||1 Tsp|
|Ground Cumin||1/4 tsp||1 Tsp|
|Chili Powder (dark)||1/4 tsp||1 Tsp|
|Paprika (sweet)||1/4 tsp||1 Tsp|
|Whole Cinnamon Sticks||1 piece||1 piece|
|Bay Leaves||1 piece||3 pieces|
|Salt||dash||1 1/2 Tbs|
|Hot Sauce||2 tbs||1/8 cup|
|Olive Oil||4 tbs||1/2 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.