Name: Black Bean Chili with Cilantro
Ingredients: 1/4 c Dry sherry; 1 tb Olive oil; 2 c Chopped onion; 1/2 c Chopped celery; 1/2 c Chopped carrot; 1/2 c Seeded and chopped red bell pepper; 4 c Cooked black beans; 2 c Chicken stock; 2 tb Minced garlic; 1 c Chopped tomatoes; 2 ts Ground cumin; 4 ts Chili powder; or to taste; 1/2 ts Dried oregano; 1/4 c Chopped cilantro; 2 tb Honey; 2 tb Tomato paste; Grated onion; Grated Monterey jack cheese; Yogurt; for garnish

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	American	Appetizers, Light meals, Main course	6	Servings

INGREDIENTS

1/4	c	Dry sherry
1	tb	Olive oil
2	c	Chopped onion
1/2	c	Chopped celery
1/2	c	Chopped carrot
1/2	c	Seeded and chopped red bell pepper
4	c	Cooked black beans
2	c	Chicken stock
2	tb	Minced garlic
1	c	Chopped tomatoes
2	ts	Ground cumin
4	ts	Chili powder; or to taste
1/2	ts	Dried oregano
1/4	c	Chopped cilantro
2	tb	Honey
2	tb	Tomato paste
		Grated onion
		Grated Monterey jack cheese
		Yogurt; for garnish

INSTRUCTIONS

1. In a large, heavy pot, heat sherry and oil over medium heat and sauté
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 to 1 hour, covered. Chili should be thick,
with all water absorbed. Garnish with grated onion, cheese, and a dollop of
yogurt.
Serves 6 to 8.
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.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998

A Message from our Provider:

“Opportunity may knock once, but temptation bangs on your front door forever.”