Black Bean Chili with Cilantro
This delicious meatless chili recipe came from a chili cook off.
1/4 cup dry sherry or chicken broth (from 32-ounce carton)
1 tablespoon olive oil
2 large onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 (15 ounce each) cans black beans, drained, rinsed
2 cups chicken broth (from 32-ounce carton)
1 large tomato, chopped (1 cup)
2 tablespoons finely chopped garlic
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 cup chopped fresh cilantro
salt and pepper to taste
Garnish Ingredients, if desired
additional chopped onion
shredded Monterey Jack cheese
plain yogurt or sour cream
In 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.
Preparation Time: 30 minutes
Cook Time: 1 hour
Cilantro, also called Chinese parsley, can be found year-round in most grocery stores. Choose a bunch with leaves that are bright in color with no sign of wilting.
1 Serving (1 Serving): Calories 400 (Calories from Fat 45), Total Fat 5 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 560 mg; Total Carbohydrate 70 g (Dietary Fiber 23 g, Sugars 14 g), Protein 19 g; Exchanges: 3 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Lean Meat; Carbohydrate Choices: 4 1/2