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Steps
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.
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Cilantro, also called Chinese parsley, can be found year-round in most grocery stores. Choose a bunch with leaves that are bright in color with no sign of wilting for this black bean chili recipe.
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