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Black Bean Chili

Global.Potpourri's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Bean
Interest: 
Gourmet

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