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Gluten-Free Black Bean Chili with Cilantro
Gluten-Free Black Bean Chili with Cilantro
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Loaded veggie and bean chili with bold flavors, ideal for fiestas or quick weeknight meals.
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) 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
  • Gluten-free shredded Monterey Jack cheese
  • Yoplait® plain yogurt or gluten-free sour cream
Instructions:
  • In a 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Sauté onions until softened, then add celery, carrots, and bell pepper. Cook for 5 minutes, stirring often.
  • Add all remaining ingredients to the pot, except for the garnishes. Bring to a boil, then reduce heat to low. Cover and simmer for 45 to 60 minutes until the chili reaches your desired thickness. Serve each portion garnished with onion, cheese, and a dollop of yogurt.

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