Black Bean Chili With Cilantro Recipe - Cooking Index
Black Bean Chili With Cilantro Recipe - Cooking Index
| 1/4 cup | Dry Sherry or apple juice | |
| 1 tablespoon | Olive oil | |
| 2 cups | Chopped onions | |
| 1/2 cup | Chopped celery | |
| 1/2 cup | Chopped carrots | |
| 1/2 cup | Chopped seeded red bell pepper | |
| 4 cups | Cooked black beans | |
| 2 cups | Defatted stock | |
| 2 tablespoons | Minced garlic | |
| 1 cup | Chopped canned tomatoes | |
| 2 teaspoons | Ground cumin | |
| 4 teaspoons | Chili powder - or to taste | |
| 1/2 teaspoon | Dried oregano | |
| 1/4 cup | Chopped cilantro | |
| 2 tablespoons | Sugar or honey | |
| 2 tablespoons | Tomato paste | |
| Garnishes | ||
| Nonfat plain yogurt | ||
| Grated onion | ||
| Shredded low-fat Monterey Jack cheese |
Heat Sherry and oil in large Dutch oven over medium-high heat. Add onions and saute until soft but not browned, 5 to 7 minutes. Add celery, carrots and bell pepper and saute 5 minutes, stirring frequently. Add beans, stock, garlic, tomatoes, cumin, chili powder, oregano, cilantro, sugar and tomato paste and bring to boil. Lower heat and simmer, covered, 45 minutes to 1 hour.
Chili should be thick with all water absorbed. Garnish with dollop of yogurt, onion and cheese.
This recipe yields 4 to 6 servings.
Nutrition Analysis Per 1/6 Serving: Calories 290; Carbohydrates 49 g; Protein 14 g; Fat 4 g, including sat. fat 1/2 g; Cholesterol 0 mg; Sodium 775 mg; Calcium 140 mg; Dietary fiber 12 g.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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