Black Bean Chili with Cilantro

 

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) Progresso® 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

Shredded Monterey Jack cheese

Plain yogurt or sour cream

• 1 1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
• 2 Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.