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Ingredientes
- 1/4 c. Dry sherry
- 1 Tbsp. Extra virgin olive oil
- 2 c. Minced onion
- 1/2 c. Minced celery
- 1/2 c. Minced carrot
- 1/2 c. Seeded and minced red bell pepper
- 4 c. Cooked black beans
- 2 c. Chicken stock
- 2 Tbsp. Chopped garlic
- 1 c. Minced tomatoes
- 2 tsp Grnd cumin
- 4 tsp Chili pwdr, or possibly to taste
- 1/2 tsp Dry oregano
- 1/4 c. Minced cilantro
- 2 Tbsp. Honey
- 2 Tbsp. Tomato paste Grated onion Grated Monterey jack cheese Yogurt, for garnish
Direcciones
- 1. In a large, heavy pot, heat sherry and oil over medium heat and saute/fry onions till soft but not browned.
- 2. Add in celery, carrot, and bell pepper and saute/fry 5 min, stirring frequently.
- 3. Add in remaining ingredients, except garnishes, and bring to a boil. Lower heat and simmer for 45 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 550 | |
| Calories from Fat 41 | 7% |
| Total Fat 4.73g | 6% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 212mg | 9% |
| Potassium 2284mg | 65% |
| Total Carbs 97.85g | 26% |
| Dietary Fiber 22.2g | 74% |
| Sugars 13.66g | 9% |
| Protein 30.47g | 49% |
