Black Bean Chili Recipe
Ingredients
| Dry sherry | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Onion | 2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup red bell pepper, seeded and chopped | ||
| Cooked black beans | 4 Cup (16 tbs) | |
| Chicken stock | 2 Cup (16 tbs) | |
| Garlic | 2 Tablespoon, minced | |
| Chopped tomatoes | 1 Cup (16 tbs), canned | |
| Ground cumin | 2 Teaspoon | |
| Chili powder | 4 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Coriander/ cilantro | 1/2 Cup (16 tbs), chopped | |
| Honey | 2 Tablespoon | |
| Tomato Paste | 2 Tablespoon | |
| As needed grated onion, for garnish | ||
| As needed chopped fresh hot chiles, for garnish | ||
| As needed grated Monterey jack cheese, for garnish | ||
| As needed yogurt, for garnish | ||
Directions
1. In a large, heavy pot, heat sherry and oil over medium heat and saute 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-1 hour, covered.
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-1 hour, covered.
Chef
