Ingredients
2 large onions, chopped1/2 cup each chopped celery, carrot and sweet red pepper1/4 cup dry sherry or reduced-sodium chicken broth1 tablespoon olive oil2 tablespoons minced garlic3 cans (15 ounces each) black beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste2 tablespoons honey4 teaspoons chili powder2 teaspoons ground cumin1/2 teaspoon dried oregano1/4 cup minced fresh cilantro5 tablespoons shredded Monterey Jack cheese5 tablespoons reduced-fat sour cream2 tablespoons chopped green onion
Preparation
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.
Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.
