Black Bean Chili with Cilantro

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Black Bean Chili with Cilantro


Ingredients:

1/4 C dry sherry
1 Tbs olive oil
2 C chopped onion
1/2 C chopped celery
1/2 C chopped carrots
1/2 C seeded and chopped red bell pepper
4 C cooked black beans
2 C vegetable stock or water
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2 Tbs minced fresh garlic
1 C chopped Italian plum tomatoes
2 tsp ground cumin
4 tsp chili powder (or to taste)
1/2 tsp dried oregano
1/4 C chopped fresh cilantro
2 Tbs honey
2 Tbs low sodium tomato paste

Instructions:

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. 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.

From: Teresa Lauren Marx tm37+@andrew.cmu.edu
Date: Fri, 17 Sep 1993 00:45:46 -0400 (EDT)
(copied without permission from Vegetarian Times, November 1990)
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