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Categories:
sherry extra-virgin olive oil onion celery carrot red bell pepper black beans chicken garlic tomatoes cumin chili pwdr oregano cilantro honey tomato paste
Viewed: 24 - Published at: 3 years agoIngredients
- 1/4 c. Dry sherry
- 1 Tbsp. Extra virgin olive oil
- 2 c. Minced onion
- 1/2 c. Minced celery
- 1/2 c. Minced carrot
- 1/2 c. Seeded and minced red bell pepper
- 4 c. Cooked black beans
- 2 c. Chicken stock
- 2 Tbsp. Chopped garlic
- 1 c. Minced tomatoes
- 2 tsp Grnd cumin
- 4 tsp Chili pwdr, or possibly to taste
- 1/2 tsp Dry oregano
- 1/4 c. Minced cilantro
- 2 Tbsp. Honey
- 2 Tbsp. Tomato paste Grated onion Grated Monterey jack cheese Yogurt, for garnish
Method
- 1.
- In a large, heavy pot, heat sherry and oil over medium heat and saute/fry onions till soft but not browned.
- 2.
- Add in celery, carrot, and bell pepper and saute/fry 5 min, stirring frequently.
- 3.
- Add in remaining ingredients, except garnishes, and bring to a boil.
- Lower heat and simmer for 45 min to 1 hour, covered.
- Chili should be thick, with all water absorbed.
- Garnish with grated onion, cheese, and a dollop of yogurt.
- Serves 6 to 8.
- NOTES : A favorite dish at San Francisco's Greens restaurant, this southwestern chili has been influenced by South American cuisine.
- Black beans are blended with cilantro, grated onion, and cheese for a meal in one dish.
