Ingredients
1/4
cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
1
tablespoon olive oil
2
large onions, chopped (2 cups)
1/2
cup chopped celery
1/2
cup chopped carrot
1/2
cup chopped red bell pepper
3
cans (15 oz each) black beans, drained, rinsed
2
cups Progresso™ chicken broth (from 32-oz carton)
1
large tomato, chopped (1 cup)
2
tablespoons finely chopped garlic
2
tablespoons honey
2
tablespoons tomato paste
4
teaspoons chili powder or to taste
1
teaspoon ground cumin
1/2
teaspoon dried oregano leaves
1/4
cup chopped fresh cilantro
Salt and pepper to taste
Additional chopped onion
Gluten-free shredded Monterey Jack cheese
Yoplait® plain yogurt or gluten-free sour cream
Preparation
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.
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.
