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  • Black Bean Chili With Cilantro

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    Black Bean Chili With Cilantro
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Dry sherry
    • 1 Tbsp. Extra virgin olive oil
    • 2 c. Minced onion
    • 1/2 c. Minced celery
    • 1/2 c. Minced carrot
    • 1/2 c. Seeded and minced red bell pepper
    • 4 c. Cooked black beans
    • 2 c. Chicken stock
    • 2 Tbsp. Chopped garlic
    • 1 c. Minced tomatoes
    • 2 tsp Grnd cumin
    • 4 tsp Chili pwdr, or possibly to taste
    • 1/2 tsp Dry oregano
    • 1/4 c. Minced cilantro
    • 2 Tbsp. Honey
    • 2 Tbsp. Tomato paste Grated onion Grated Monterey jack cheese Yogurt, for garnish

    Directions

    1. 1. In a large, heavy pot, heat sherry and oil over medium heat and saute/fry onions till soft but not browned.
    2. 2. Add in celery, carrot, and bell pepper and saute/fry 5 min, stirring frequently.
    3. 3. Add in remaining ingredients, except garnishes, and bring to a boil. Lower heat and simmer for 45 min to 1 hour, covered. Chili should be thick, with all water absorbed. Garnish with grated onion, cheese, and a dollop of yogurt.
    4. Serves 6 to 8.
    5. NOTES : A favorite dish at San Francisco's Greens restaurant, this southwestern chili has been influenced by South American cuisine. Black beans are blended with cilantro, grated onion, and cheese for a meal in one dish.

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