Black Bean Chili with Cilantro

Try a veggie-packed chili recipe from the Pillsbury Test Kitchens Chili Cook-Off.

  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 20
  • servings 5

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) Progresso™ 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

Garnishes, if desired

Additional chopped onion
Shredded Monterey Jack cheese
Plain yogurt or sour cream
  • 1 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.
  • 2 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    560mg
    560%;
    Total Carbohydrate
    70g
    70%
    (Dietary Fiber
    23g
    23%
      Sugars
    14g
    14%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    30%;
    Calcium
    20%;
    Iron
    35%;
    Exchanges:
    3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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