Black Bean Chili With Cilantrochili 0.25 cup dry sherry 1.00 tablespoon olive oil 2.00 cup chopped onion 0.50 cup chopped celery 0.50 cup chopped carrots 0.50 cup seeded and chopped red bell pepper 4.00 cup cooked black beans 2.00 cup vegetable stock or water 2.00 tablespoon minced fresh garlic 1.00 cup chopped italian plum tomatoes 2.00 teaspoon ground cumin 4.00 teaspoon chili powder 0.50 teaspoon dried oregano 0.25 cup chopped fresh cilantro 2.00 tablespoon honey 2.00 tablespoon 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. |
