Black Bean Chili with Cilantro

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

Photo by Jacqueline M.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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