Zesty black bean chili

1 Servings

Ingredients

Quantity Ingredient
28 ounces Canned Peeled Tomatoes
2 cups Chopped Onion
2 tablespoons Olive Oil
½ cup Chopped Celery
½ cup Chopped Carrots
2 tablespoons Minced Fresh Garlic
½ cup Chopped Red Bell Pepper
¼ cup Chili Powder
2 tablespoons Tomato Paste
30 ounces Drained Black Beans
¼ cup Dry Sherry
2 cups Vegetable Stock
2 tablespoons Ground Cumin
2 teaspoons Crushed Oregano
1 teaspoon Sugar -- Salt to Taste
¼ cup Chopped Fresh Cilantro

Directions

Coarsely chop tomatoes and set them aside along, reserving their liquid.

In a large, heavy pot over medium-high heat, cook onions in oil until soft, about 5 minutes.

Add celery, carrots, garlic, and bell pepper; saute 5 minutes longer or until vegetables are soft.

Add chili powder and cook an additional 2-3 minutes. Add tomato paste, beans, sherry, stock, tomatoes with reserved liquid, cumin, and oregano.

Bring mixture to a boil. Lower heat and simmer, covered, for 1 hour.

Adjust seasoning with sugar and salt. Stir in cilantro and cook 10 minutes more, uncovered.

Pattye's notes: We had this for dinner tonight and my entire family (including a 5 year old and a 7 year old plus an 8 year old friend) declared it the best dinner ever. I served it over brown rice with some wheat berry bread.

Source: "Gourmet Grains, Beans, & Rice" Posted on GEnie Food & Wine RT Jul 20, 1993 by PATTYE Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...

Recipe By :

From: Dscollin@... Date: Sun, 19 Feb 1995 22:04:25 -0500 File

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