Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Dry sherry |
1 tablespoon | Olive oil |
2 cups | Chopped onion |
½ cup | Chopped celery |
½ cup | Chopped carrots |
½ cup | Seeded and chopped red bell pepper |
4 cups | Cooked black beans |
2 cups | Vegetable stock or water |
2 tablespoons | Minced fresh garlic |
1 cup | Chopped Italian plum tomatoes |
2 teaspoons | Ground cumin |
4 teaspoons | Chili powder |
½ teaspoon | Dried oregano |
¼ cup | Chopped fresh cilantro |
2 tablespoons | Honey |
2 tablespoons | Low sodium tomato paste |
In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be thick, with all water absorbed. Serves 6-8. Serving suggestion: This chili is tasty with a garnish of crushed low salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh cilantro.