Recipe By : San Francisco's Greens Restaurant
Serving Size : 6 Preparation Time :1:00
Categories : Chili Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Dry sherry
1 tb Olive oil
2 c Onion -- chopped
1/2 c Celery -- chopped
1/2 c Carrot -- chopped
1/2 c Red bell pepper -- seeded,
- chopped
4 c Cooked black beans
2 c Chicken stock
2 tb Garlic -- minced
1 c Tomatoes -- chopped
2 ts Ground cumin
4 ts Chili powder -- or to taste
1/2 ts Dried oregano
1/4 c Cilantro -- chopped
2 tb Honey
2 tb Tomato paste
Onion -- grated
Monterey jack cheese -- grated
Yogurt -- for garnish
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.
In a large, heavy pot, heat sherry and oil over medium heat and
sauteé onions until soft but not browned.
Add celery, carrot, and bell pepper and saute 5 minutes, stirring
frequently.
Add remaining ingredients, except garnishes, and bring to a boil.
Lower heat and simmer for 45 minutes to 1 hour, covered. Chili should
be thick, with all water absorbed. Garnish with grated onion, cheese,
and a dollop of yogurt.
