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Chili: Black Bean Chili with Cilantro




Source of Recipe


bettycrocker.com


List of Ingredients




1/4 cup dry sherry or Progresso® chicken broth (from 32-oz carton)
1 tablespoon olive oil
2 large onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 cans (15 oz each) Progresso® black beans, drained, rinsed
2 cups Progresso® chicken broth (from 32-oz carton)
1 large tomato, chopped (1 cup)
2 tablespoons finely chopped garlic
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 cup chopped fresh cilantro
Salt and pepper to taste

---Garnishes, if desired---
Additional chopped onion
Shredded Monterey Jack cheese
Plain yogurt or sour cream



Recipe



1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.

Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.

Makes 5 Servings