Vegetarian Chili with Black, Kidney and Pinto Beans Chili, Entrée, Veganbean chili, bean chili recipe, bean recipe, healthy chili recipe, Northarvest Bean Growers, school lunch recipe, The Culinary Institute of America, three-bean chili, three-bean chili recipe, vegetarian chili, vegetarian chili recipe, video This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. To download a Spanish translation of this recipe click here.
Black Bean, Brown Rice, and Jalapeno Jack Cheese Burrito with Salsa Verde Entrée, Sandwiches & Handheld Itemsbean burrito, bean recipe, Northarvest Bean Growers, school lunch recipe, The Culinary Institute of America, vegetarian burrito, video This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience.
Brown Rice and Kidney Bean Salad with Roasted Peppers, Apples and Sherry Vinaigrette Salads, Veganbean recipe, bean salad recipe, grain salad recipe, healthy salad recipe, Northarvest Bean Growers, rice salad recipe, school lunch recipe, The Culinary Institute of America, video This flavorful whole grain salad uses multiple varieties of beans and vegetables to add beautiful color to the dish. Serve this salad as a side dish or even inside a wrap as a lunch entree. Chef Samuel developed this recipe for a high school foodservice audience. To download a Spanish translation of this recipe click here.
Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce and Sour Cream Sandwiches & Handheld Itemsbean recipe, bean tostada, chicken tostada, Northarvest Bean Growers, school lunch recipe, The Culinary Institute of America, tostada recipe, video This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. Chef Samuel developed this recipe for a high school foodservice audience.
Sausage and White Bean Soup with Kale and Basil Pesto Soups & Stewsbean and kale soup recipe, bean recipe, bean soup recipe, kale recipe, kale soup recipe, Northarvest Bean Growers, school lunch recipe, The Culinary Institute of America, video This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience. To download a Spanish translation of this recipe click here.