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    Black Bean Chili with Cilantro

    Source of Recipe


    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
    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

    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.




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