Black Bean Chili
|Dry sherry||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Chopped onion||2 Cup (32 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Red bell pepper||1⁄2 Cup (8 tbs), seeded and chopped|
|Cooked black beans||4 Cup (64 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Minced garlic||2 Tablespoon|
|Chopped tomatoes||1 Cup (16 tbs) (Fresh Or Canned)|
|Ground cumin||2 Teaspoon|
|Chili powder||4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Chopped cilantro||1⁄2 Cup (8 tbs) (Coriander Leaves)|
|Tomato paste||2 Tablespoon|
|Grated onion||1 Tablespoon (As Needed, For Garnish)|
|Chopped hot chili||1 Teaspoon (As Needed, Fresh, For Garnish)|
|Grated monterey jack cheese||1⁄4 Cup (4 tbs) (As Needed, For Garnish)|
|Yogurt||1⁄4 Cup (4 tbs) (As Needed, For Garnish)|
1. In a large, heavy pot, heat sherry and oil over medium heat and saute onions until soft but not browned.
2. Add celery, carrot, and bell pepper and saute 5 minutes, stirring frequently.
3. Add remaining ingredients, except garnishes, and bring to a boil. Lower heat and simmer for 45 minutes-1 hour, covered.