Black bean chili with cilantro

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.

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