Meatless Black Bean Chili

Today is Easter, which is arguably the most important date in the Christian faith. It also signifies the end of the Beans and Rice fast!! I’ve been doing a lot of thinking through this fast. My most frequent thought is something like “I never thought I’d say this, but I’m so tired of beans and rice”, or “it’s more work to create beans and rice recipes than meat and vegetable recipes”, so on and so forth. But the most important thing that I thought throughout the week is that I get to choose to stop eating like this, while many others around the world don’t have that luxury. It’s truly an eye-opening experience to think about being limited, hungry, and not look forward to your next meal. If any of you attempted this challenge (even for a day), you saw a glimpse into what it means to live with sustenance rather than abundance, and when most of us are used to so much abundance in this country, it can be as altering as anything else. Everything in perspective.

I know this is a bit late considering that the challenge has ended. But I know a couple of vegans/vegetarians that might still benefit from this! So here it is my lovely culinary fanatics! Remember, it tastes better than it looks.


1 bag dried black beans (soak for at least 8-10 hours)
2 15oz cans tomato sauce
2 15oz cans filled with water
1 green bell pepper
1 medium onion, chopped fine
1 1/2 tbs chili powder
2 tbs extra virgin olive oil
1 head of celery, washed and chopped into bite size pieces
salt to taste
fresh ground pepper to taste

1. Sautee the olive oil, onions, peppers, and celery in a large pot on medium heat
2. Once onions become translucent, toss in the beans and stir a few times
3. Add in the rest of the ingredients and cook on medium low heat for 45 minutes or until beans are softer and the chili is thicker. Be sure to stir every so often so that the bottom doesn’t burn!

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