Black Bean Chili Bake
This main dish recipe is one of the most popular on my Ultimate Daniel Fast website. . . .and for good reason! Black Bean Chili Bake is easy to make, for one thing. But, the outstanding flavor is the real winner here. That's why adults and kids of all ages love it.
- 2 15-ounce cans black beans, rinsed and 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)
- 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.