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Black Bean Chili with Cilantro

By

Betty Crocker

PREP TIME 30 Min TOTAL TIME 1 Hr 30 Min SERVINGS 5

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Rate this recipe 4/5 (1 Votes)

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

Details

Preparation

Step 1

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.

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