Veggie Black Bean Stew

Name: Veggie Black Bean Stew
Ingredients: 2 large onions, chopped; 1/2 cup each chopped celery, carrot and sweet red pepper; 1/4 cup dry sherry or reduced-sodium chicken broth; 1 tablespoon olive oil; 2 tablespoons minced garlic; 3 cans (15 ounces each) black beans, rinsed and drained; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 tablespoons tomato paste; 2 tablespoons honey; 4 teaspoons chili powder; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1/4 cup minced fresh cilantro; 5 tablespoons shredded Monterey Jack cheese; 5 tablespoons reduced-fat sour cream; 2 tablespoons chopped green onion

17 ingredients

2 steps

Ingredients

2 large onions, chopped
1/2 cup each chopped celery, carrot and sweet red pepper
1/4 cup dry sherry or reduced-sodium chicken broth
1 tablespoon olive oil
2 tablespoons minced garlic
3 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons honey
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 cup minced fresh cilantro
5 tablespoons shredded Monterey Jack cheese
5 tablespoons reduced-fat sour cream
2 tablespoons chopped green onion

Directions

1

In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2

Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.