Black Bean Chili With Cilantro

Recipe Ingredients

1/4 cup	59ml	Dry sherry
1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	73g / 2.6oz	Seeded and chopped red - bell pepper
4 cups	640g / 22oz	Cooked black beans
2 cups	474ml	Vegetable stock or water
2 tablespoons	30ml	Minced fresh garlic
1 cup	62g / 2.2oz	Chopped Italian plum - tomatoes
2 teaspoons	10ml	Ground cumin
4 teaspoons	20ml	Chili powder
1/2 teaspoon	2.5ml	Dried oregano
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Low sodium tomato paste

Recipe Instructions

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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