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Black Bean Chili with Cilantro
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Irresistible black bean chili with a twist of honey. A must-try crowd-pleaser for 5.
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
  • Additional chopped onion
  • Shredded Monterey Jack cheese
  • Plain yogurt or sour cream
Instructions:
  • In a 4- to 5-quart Dutch oven, warm sherry and oil over medium heat. Cook onions until softened, then add celery, carrot, and bell pepper. Stir frequently and cook for 5 minutes.
  • Mix in all the remaining ingredients except for the garnishes. Bring to a boil, then reduce heat to low. Cover and let it simmer for 45 to 60 minutes until the chili reaches your preferred thickness. Serve each portion with a sprinkle of onion, cheese, and a spoonful of yogurt on top.

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