🫙 From the Spice Rack
Black Bean Chili with Cilantro
1/4 cup dry sherry 1 tablespoon olive oil 2 cups chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1/2 cup seeded and chopped red bell pepper 4 cups cooked black beans
maineasy
Ingredients8 items
Ingredients
- 1/4cupdry sherry
- 1tablespoonolive oil
- 2cups chopped onion
- 1/2cupchopped celery
- 1/2cupchopped carrot
- 1/2cupseeded and chopped red bell pepper
- 4cups cooked black beans
- 2cups chicken stock
Directions
- 1
1/4 cup dry sherry 1 tablespoon olive oil 2 cups chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1/2 cup seeded and chopped red
- 2
In a large, heavy pot, heat sherry and oil over medium heat and sauteé onions until soft but not browned
- 3
Add celery, carrot, and bell pepper and saute 5 minutes, stirring frequently
- 4
Add remaining ingredients, except garnishes, and bring to a boil
- 5
Lower heat and simmer for 45 minutes to 1 hour, covered
- 6
Chili should be thick, with all water absorbed
- 7
Garnish with grated onion, cheese, and a dollop of yogurt
- 8
Serves 6 to 8.