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Black Bean Chili With Cilantro

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Dry sherry

  2. 1 tablespoon 15ml Olive oil

  3. 2 cups 125g / 4.4oz Chopped onion

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 1/2 cup 55g / 1.9oz Chopped carrots

  6. 1/2 cup 73g / 2.6oz Seeded and chopped red - bell pepper

  7. 4 cups 640g / 22oz Cooked black beans

  8. 2 cups 474ml Vegetable stock or water

  9. 2 tablespoons 30ml Minced fresh garlic

  10. 1 cup 62g / 2 1/5oz Chopped Italian plum - tomatoes

  11. 2 teaspoons 10ml Ground cumin

  12. 4 teaspoons 20ml Chili powder

  13. 1/2 teaspoon 2 1/2ml Dried oregano

  14. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  15. 2 tablespoons 30ml Honey

  16. 2 tablespoons 30ml Low sodium tomato paste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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