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Black Bean Chili With Cilantro

Serves: 6 people

Recipe Ingredients

1/4 cup 59mlDry sherry
1 tablespoon 15mlOlive oil
2 cups 125g / 4.4ozChopped onion
1/2 cup 55g / 1.9ozChopped celery
1/2 cup 55g / 1.9ozChopped carrots
1/2 cup 73g / 2.6ozSeeded and chopped red - bell pepper
4 cups 640g / 22ozCooked black beans
2 cups 474mlVegetable stock or water
2 tablespoons 30mlMinced fresh garlic
1 cup 62g / 2.2ozChopped Italian plum - tomatoes
2 teaspoons 10mlGround cumin
4 teaspoons 20mlChili powder
1/2 teaspoon 2.5mlDried oregano
1/4 cup 4g / 0.1ozChopped fresh cilantro
2 tablespoons 30mlHoney
2 tablespoons 30mlLow 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.

Judi M. Phelps


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