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Ingredients Jump to Instructions ↓

  1. 1/4 cup dry sherry

  2. 1 tablespoon olive oil

  3. 2 cups chopped onion

  4. 1/2 cup chopped celery

  5. 1/2 cup chopped carrot

  6. 1/2 cup seeded and chopped red bell pepper

  7. 4 cups cooked black beans

  8. 2 cups chicken stock

  9. 2 tablespoons minced garlic

  10. 1 cup chopped tomatoes

  11. 2 teaspoons ground cumin

  12. 4 teaspoons chili powder -- or to taste

  13. 1/2 teaspoon dried oregano

  14. 1/4 cup chopped cilantro

  15. 2 tablespoons honey

  16. 2 tablespoons tomato paste

  17. grated onion grated Monterey jack cheese yogurt -- for garnish

  18. 1. In a large, heavy pot, heat sherry and oil over medium heat and sauteÃÆ'© onions until soft but not browned.

  19. 2. Add celery, carrot, and bell pepper and saute 5 minutes, stirring frequently

  20. 3. Add remaining ingredients, except garnishes, and bring to a boil. Lower heat and simmer for 45 minutes to 1 hour, covered. Chili should be thick, with all water absorbed. Garnish with grated onion, cheese, and a dollop of yogurt.

  21. 6 to

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