Black Bean Chili with Cilantro

By KRed

Ingredients

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

Details

Adapted from bit.ly

Preparation

Step 1

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.
2 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.