Recipe - Black Bean Chili With Cilantro

One fourth cup Dry sherry
1 tablespoon Olive oil
2 cup Chopped onion
One half cup Chopped celery
One half cup Chopped carrot
One half cup Seeded and chopped red bell
pepper
4 cup Cooked black beans
2 cup Chicken stock
2 tablespoon Minced garlic
1 cup Chopped tomatoes
2 teaspoon Ground cumin
4 teaspoon Chili powder; or to taste
One half teaspoon Dried oregano
One fourth cup Chopped cilantro
2 tablespoon Honey
2 tablespoon Tomato paste
Grated onion
Grated Monterey jack cheese
Yogurt; for garnish

1. In a large, heavy pot, heat sherry and oil over medium heat and sauté
onions until soft but not browned.

2. Add celery, carrot, and bell pepper and saute 5 minutes, stirring
frequently.

3. Add remaining ingredients, except garnishes, and bring to a boil. Lower
heat and simmer for 45 minutes 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.
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998