Black Bean Chili with Cilantro
By jackiemo
Betty Crocker
PREP TIME 30 Min TOTAL TIME 1 Hr 30 Min SERVINGS 5
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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