Black Bean Chili With Cilantro Recipe - Cooking Index
Black Bean Chili With Cilantro Recipe - Cooking Index
| 1/4 cup | Dry sherry | |
| 1 tablespoon | Olive oil | |
| 2 cups | Chopped onion | |
| 1/2 cup | Chopped celery | |
| 1/2 cup | Chopped carrots | |
| 1/2 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 | |
| 1/2 teaspoon | Dried oregano | |
| 1/4 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.
Source:
Judi M. Phelps
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