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Black Bean Chili With Cilantro chili, beans 1/4 cup dry sherry 1 tablespoon olive oil 2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup seeded and chopped red bell pepper 4 cup cooked black beans 2 cup vegetable stock or water 2 tablespoon minced fresh garlic 1 cup chopped italian plum tomatoes 2 teaspoon ground cumin 4 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 cup chopped fresh cilantro 2 tablespoon honey 2 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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