Black Bean Chili with Cilantro

Serves 0

Michelle

ingredients

1/4 C dry Sherry or Apple Juice
1 tbsp Olive Oil
2 C Chopped Onions
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 Defatted Stock
2 tbsp Minced Garlic
1 C Chopped Canned Tomatoes
2 tsp Ground Cumin
4 tsp Chili Powder, or to Taste
1/2 tsp Dried Oregano
1/4 C Chopped Cilantro
2 tbsp Sugar or Honey
2 tbsp Tomato Paste
Garnishes: Nonfat Plain Yogurt, Grated Onion, and Shredded Low-Fat Monterey Jack Cheese

1
Heat sherry and oil in a large Dutch oven over medium-high heat. Add onions and sauté until soft but not browned, 5 to 7 minutes. Add celery, carrots, and bell pepper and sauté 5 minutes, stirring frequently.
2
Add beans, stock, garlic, tomatoes, cumin, chili powder, oregano, cilantro, sugar, and tomato paste and bring to a boil. Lower heat ans simmer, covered 45 minutes to 1 hour. Chili should be thick with all water absorbed. Garnish with dollop of yogurt, onion and cheese.

Source: Mom