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Categories:
olive oil onions garlic bell peppers chili powder ground cumin paprika ground cloves oregano cayenne black pepper tomato tomato paste tomatoes fresh jalapenos black beans lemon zest brown sugar sherry cilantro
Viewed: 45 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 2 cups onions, chopped
- 6 garlic cloves, minced
- 2 bell peppers, any color, cored, seeded and chopped
- 2 12 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 12 teaspoons ground cloves
- 1 teaspoon dried oregano
- 14 teaspoon cayenne (optional)
- 14 teaspoon black pepper
- 12 cup sun-dried tomato, chopped (without added oil)
- 3 tablespoons tomato paste
- 1 (28 ounce) can whole tomatoes, undrained & chopped
- 2 fresh jalapenos, de-seeded and chopped
- 5 (16 ounce) cans black beans, undrained
- 2 tablespoons fresh lemon zest
- 1 tablespoon brown sugar, packed
- 2 tablespoons dry sherry (optional)
- 14 cup cilantro, chopped
Method
- In a stock pot, heat olive oil over medium heat.
- Add onions, and saute until soft (about 5 minutes).
- Add garlic and bell peppers and saute 5 minutes longer.
- Add spices and sundried tomatoes, and combine well, continue stirring for another 3 minutes.
- Stir in tomato paste, tomatoes and liquid, and jalapenos.
- Bring mixture to a low boil.
- Cover and reduce heat to simmer, and cook for about 45 minutes - stirring occasionally.
- Add beans (with liquid), lemon, and brown sugar and simmer another 30 minutes - covered.
- Stir in sherry and cilantro - serve with sour cream and cheese or over rice!
- Better if made a day ahead, and freezes well.
