Great main dish recipe for your Daniel Fast

Black Bean Chili Bake

Black Bean Chili Bake

2 (15-ounce) cans black beans, rinsed & drained
2 cups cooked brown rice
2 (8-ounce) cans tomato sauce
1 (14.5-ounce) can corn kernels, drained
1 cup chopped jarred roasted red bell peppers
1/2 cup diced onion
1 tablespoon chili powder

Preheat oven to 350 degrees. Put beans in a large bowl, and mash. Add tomato sauce, rice, peppers, corn, onions, and chili powder. Stir to combine. Rub a 9 by 13-inch casserole dish with olive oil, and place mixture in it. Bake 20 minutes, or until heated through.

Yield: 6 servings (serving size: about 1 cup)

Recipe Notes

  • Spread on top of Broiled Polenta Squares.
  • Additional topping ideas include avocado slices, cherry tomatoes, green onions, or black olives.
  • To roast bell peppers, cut peppers in halves or quarters; remove seeds and membranes. Place peppers on a baking sheet, skin side up. Place the baking sheet on a rack in the oven about 4 inches from the broiling unit. Broil 20 minutes, or until skins are blackened. Immediately transfer the peppers to a paper or plastic bag; seal and let stand 20 minutes. The steam within the bag will help to loosen the skins. Remove from the bag. When cool enough to handle, remove peel with hands or a knife.


  1. I just had this for dinner tonight with tortilla chips. I’m a salt lover, so I had to add a little sea salt to the top. My favorite thing about this is that there was a LOT left over, so I can eat more tomorrow for lunch or over lettuce with some tomato or avocado as salad. Yum.

  2. I love this recipe. It’s a staple to surviving the Daniel Fast for me!

  3. I love this recipe. It’s a staple for surviving the Daniel Fast!

  4. Ok, aren’t we supposed to avoid process food, or artificial? Like canned food??? Everything has to be fresh, no?

    • Fresh is always best. Actually, fresh AND organic is best. However, not everyone has access to organic food and can afford to use it 100% or even part of the time. The next best choice is frozen foods, which retain most of their nutrients. Last is canned foods. I tried to make the recipes healthy and as user friendly as possible. Therefore, you will find some recipes that contain canned foods. However, I encourage people to eat fresh when they can.

  5. This is so good!
    I’ve made it twice this week. I substituted 1.5 cups quinoa for the brown rice since that’s what I had at home. I also added 1 t garlic, salt, pepper, and a dash of cinnamon. It does make a lot which is great! Thank you!

  6. Tamika Lane says:

    I gonna try this tomorrow should I do the roasted bell peppers first

  7. I just made this tonight for the first time and you are a life saver it was so yummy! 🙂

  8. I’ve been reading many of your FABULOUS recipes, and I just can’t wait to try them for my little family. You seem like such an awesome person. Thanks so much for caring for others and helping us stay on track with the Daniel Fast. I especially appreciate your trying to help ALL by giving options other than organic….like canned and frozen products for those who may not can afford it or who need to save time.

    • Hi, Gin! Thanks for your encouragement and kind words. May God strengthen you with His power on your fast. I pray you will be overwhelmed by His goodness and love!

  9. I know artificial sweeteners are off plan, but what about stevia and erythritol. Are those acceptable?

    • Some people choose to use stevia since it’s plant based. Erythritol is a sugar alcohol, so it’s not allowed on the fast. Thanks for your question!

  10. You can eat rice during the fast?

  11. Okay this is all so new to me I just started Daniel 21 day fast as I’m reading all your comments I’m saying to myself I don’t even know how to cook. Everything sounds good and looks good. I’m so excited I feel good about my new journey.

    • Hi, Kionna! I’m proud of you for not letting fear hold you back from this fast. God will help you every step of the way. Just a suggestion: My book, The Ultimate Guide to the Daniel Fast, is a helpful resource, especially when you’re doing the fast for the first time. I pray God will fill you with His power and peace as you seek Him!

  12. This looks delicious and since everything else I’ve made from your recipes has been delicious, I’m sure this will be too. My question, I’m trying to lose weight and all meals come from your book. How important is it with a recipe like this to stick with 1 cup serving vs 1 1/2, and for my husband who is 6’1, is 1 cup serving adequate for him. We would typically add a salad along with this type of dish.

    • Hi, Anna! Thanks so much for your comments! I’m glad you’ve been enjoying the recipes. Yes, you can certainly increase the serving size as needed. They are given to help people estimate about what they should be eating. But it’s just an approximation. In some cases, such as with your husband, he might need a larger amount. Thanks for your question. May God bless you abundantly as you seek Him!

  13. Love this dish!

  14. Hi,
    I see this recipe uses canned tomato sauce? Is there a substitute? I am from South African and the only “canned” tomatoes are either tomato paste/puree/peeled tomato?