I've made this one for many years but it's been a few years...so last week I resurrected this recipe. It's my favorite chili recipe and on occasion I will add some cooked sweet Italian chicken sausage to it at the end.
Serves 6-8
2 TBSP minced garlic
1 cup chopped onion
1 tsp. olive oil
1/3 cup dry sherry
1/2 cup diced carrot
1/2 cup minced celery
1/2 tsp. oregano
1 tsp. cumin
1 tsp. coriander
2 tsp. chili powder
1/3 cup chopped cilantro
6 cups cooked black beans (canned or I soak beans the night before and cook in the morning)
2 tsp. lemon juice
1 cup orange juice
1/2 tsp. cayenne pepper (optional)
1-2 tsp. salt
1/4 cup nonfat yogurt
cilantro for garnish
Saute garlic and onion in olive oil and sherry over medium-high heat for 2-3 minutes or until soft.
Add carrot, celery, oregano, cumin, coriander, chili powder and cilantro. Cover and cook 2 more minutes. Add beans, lemon juice, orange juice and cayenne (optional). simmer on low heat for 30-40 minutes until thickened. Add salt to taste.
Serve with a dollop of yogurt and cilantro.
Serves 6-8
2 TBSP minced garlic
1 cup chopped onion
1 tsp. olive oil
1/3 cup dry sherry
1/2 cup diced carrot
1/2 cup minced celery
1/2 tsp. oregano
1 tsp. cumin
1 tsp. coriander
2 tsp. chili powder
1/3 cup chopped cilantro
6 cups cooked black beans (canned or I soak beans the night before and cook in the morning)
2 tsp. lemon juice
1 cup orange juice
1/2 tsp. cayenne pepper (optional)
1-2 tsp. salt
1/4 cup nonfat yogurt
cilantro for garnish
Saute garlic and onion in olive oil and sherry over medium-high heat for 2-3 minutes or until soft.
Add carrot, celery, oregano, cumin, coriander, chili powder and cilantro. Cover and cook 2 more minutes. Add beans, lemon juice, orange juice and cayenne (optional). simmer on low heat for 30-40 minutes until thickened. Add salt to taste.
Serve with a dollop of yogurt and cilantro.
