Title: Black Bean Chili with Cilantro
Categories: Chili
Yield: 6 Servings
| 1/4 | c | Dry sherry |
| 1 | tb | Olive oil |
| 2 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped carrots |
| 1/2 | c | Seeded and chopped red bell pepper |
| 4 | c | Cooked black beans |
| 2 | c | Vegetable stock or water |
| 2 | tb | Minced fresh garlic |
| 1 | c | Chopped Italian plum tomatoes |
| 2 | ts | Ground cumin |
| 4 | ts | Chili powder |
| 1/2 | ts | Dried oregano |
| 1/4 | c | Chopped fresh cilantro |
| 2 | tb | Honey |
| 2 | tb | 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.