Ingredients:
5 (20 oz.) cans black beans, rinsed and drained, divided
1 (14 1/2 oz.) can ready-to-serve chicken broth
1 small onion, chopped (1/2 cup)
1 celery stalk, thinly sliced (1/2 cup)
1/3 cup chopped green pepper
2 cloves garlic, minced
2 teaspoons olive oil
1 (14 1/2 oz.) can whole tomatoes, un-drained and cut up
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/2 cup chopped seeded tomato
1/2 cup sliced green onions
3 tablespoons plain nonfat or low-fat yogurt
Place 4 cups beans and the broth in food processor or blender. Process until smooth.
Combine onion, celery, pepper, garlic and oil in 3-quart saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables are tender, stirring frequently. Add processed beans, remaining beans, the canned tomatoes, chili powder, cumin, oregano and salt. Mix well.
Bring to boil over high heat, stirring occasionally. Reduce heat to low. Cook for 10 to 15 minutes, or until chili is hot and flavors are blended, stirring occasionally. Garnish each serving with 1 tablespoon each chopped tomato and green onion, and 1 teaspoon yogurt.
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