Black Bean Chili With Cilantro
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | American | Appetizers, Light meals, Main course | 6 | Servings |
INGREDIENTS
| 1/4 | c | Dry sherry |
| 1 | T | 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 | T | Minced garlic |
| 1 | c | Chopped tomatoes |
| 2 | t | Ground cumin |
| 4 | t | Chili powder, or to taste |
| 1/2 | t | Dried oregano |
| 1/4 | c | Chopped cilantro |
| 2 | T | Honey |
| 2 | T | Tomato paste |
| Grated onion | ||
| Grated Monterey jack cheese | ||
| Yogurt, for garnish |
INSTRUCTIONS
In a large, heavy pot, heat sherry and oil over medium heat and sauté onions until soft but not browned. Add celery, carrot, and bell pepper and saute 5 minutes, stirring frequently. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 4.9mg
Sodium: 603.7mg
Potassium: 993.9mg
Carbohydrates: 53.7g
Fiber: 13.4g
Sugar: 16.1g
Protein: 16.7g