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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)
  Honey 2 Tablespoon
  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.

Recipe Summary

Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1876 Calories from Fat 375

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 11.8 g59.2%

Trans Fat 0 g

Cholesterol 54.8 mg18.3%

Sodium 3348 mg139.5%

Total Carbohydrates 299 g99.7%

Dietary Fiber 87.4 g349.6%

Sugars 67 g

Protein 84 g167.8%

Vitamin A 467.2% Vitamin C 343.8%

Calcium 111% Iron 104.7%

*Based on a 2000 Calorie diet

Black Bean Chili Recipe