Title: Black Bean Chili with Cilantro
Categories: Appetizers, Light meals, Main course
Yield: 6 Servings

1/4 c Dry sherry
1 tb Olive oil
2 c Chopped onion
1/2 c Chopped celery
1/2 c Chopped carrot
1/2 c Seeded and chopped red bell
-pepper
4 c Cooked black beans
2 c Chicken stock
2 tb Minced garlic
1 c Chopped tomatoes
2 ts Ground cumin
4 ts Chili powder; or to taste
1/2 ts Dried oregano
1/4 c Chopped cilantro
2 tb Honey
2 tb 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 recipelu-digest by "Christopher E. Eaves" on
Feb 25, 1998