Black Bean Chili with Cilantro

I love all types of chili from white chicken chili to beef chili. I’ve never had or even heard of black bean chili until I received my Betty Crocker 2012 calendar and it had this recipe in it. It looked so good so I gave it a try. I wasn’t sure what to expect. It was simple to make and I love that it has so many vegetables in it; onions, celery, carrots, red bell pepper and tomatoes. After I finished putting in all the ingredients and left it to simmer it smelled so good.

The chili was very flavorful. I loved the warm comforting taste of it. I was surprised how tasty it was. I wasn’t sure if only having one type of bean might be too one toned but it wasn’t at all especially since there were so many other things going on, plenty of vegetables and great seasonings. Also the cilantro goes perfectly with it. I usually think cilantro overpowers most recipes but it complimented this chili very well. We had it with pepper jack cheese and crushed up tortilla chips.

Black Bean Chili with Cilantro

Slightly adapted from Betty Crocker

Ingredients:

¼ cup chicken broth (from 32 oz. carton)

1 Tbsp. olive oil

2 large onions, chopped (2 cups)

½ cup chopped celery

½ chopped carrot

½ cup chopped red bell pepper

3 cans (15 oz. each) black beans, drained, rinsed

2 cups chicken broth (from 32 oz. carton)

1 large tomato, chopped (1 cup)

2 Tbsp. finely chopped garlic

2 Tbsp. honey

2 Tbsp. tomato paste

4 teaspoons chili powder (or to taste)

1 teaspoon ground cumin

½ teaspoon dried oregano leaves

¼ cup chopped fresh cilantro

2 teaspoons salt

pepper to taste

Garnishes, if desired: Additional chopped onion, shredded Monterey jack cheese, crushed up tortilla chips, plain yogurt or sour cream.

Directions:

In 4 to 5 quart large pot, heat chicken broth and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.

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 as desired.

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