A tasty black bean chili that doesn't take long to cook.
Drain and wash black beans and place in pot with a tight fitting lid.
Add the onions, chiles, tomatoes, garlic, sherry, coriander (or cilantro), chili powder, salt, cumin and black pepper to the beans in the pot. Mix well, cover with lid and bring to a gentle boil.
Reduce the heat to low and let it simmer for 45 minutes. Stir occasionally.
Before serving, add the remaining coriander or other seasoning to taste if necessary. Serve with some Monterrey jack cheese on top.
This recipe was adapted from a similar recipe in The Garden of Earthly Delights Cookbook by Shea MacKenzie.
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