National Chili Day 2023: Black Bean Chili

In honor of National Chili Day, here is a bonus recipe for a slow-cooked Black Bean Chili. Serve alone, over brown rice, or as a topping for a burrito. Plan ahead! This recipe cooks for several hours once the beans are prepared.


1 quart dry black beans

1 medium yellow onion, finely chopped

2 Tbsp garlic, minced

3 Tbsp dark chili powder

2 tsp cumin

2 tsp dried oregano

1 tsp cayenne pepper (more or less to taste)

1/2 tsp black pepper

1 small green bell pepper, finely chopped

1/3 bunch celery, finely chopped

1 cup corn, fresh or frozen

1 cup carrots, shredded

2 (28-ounce) cans crushed tomatoes

2/3 cup Bulgar wheat

1 Tbsp. salt, more or less to taste

Favorite chili toppings



Soak beans overnight, or for at least 6 hours, in water to cover (or boil beans for 2 minutes in water to cover and set aside, covered, to soak for 2 hours (older beans will need to soak longer).

Drain and rinse beans and place in large cooking pot with finely chopped medium onion, garlic, and dry spices. Add enough water to cover, plus 1-1/2 inches. Bring to a simmer, stirring occasionally, until beans are very tender, 1 hour or more (longer for older beans). If necessary, add water in small increments to avoid burning and maintain a simmer.

As beans cook, saute green pepper and celery in a small amount of olive oil until they are translucent and celery is tender.

When the beans are done and still very hot, combine all ingredients in a large bowl or pot and blend well. Allow flavors to marry for at least 1 hour. Serve hot, or enjoy reheated later.

Servings: 16