Black bean chili with cilantro
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.