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Recipe from: Billie Clark
Ingredients:
4 cans (15oz each) black beans, rinsed and drained
1 can (14 1/2 oz) ready-to-serve chicken broth
1 small onion, chopped ( 1/2 cup)
1 stalk celery, thinly sliced (1/2 cup)
1/3 cup chopped green pepper
2 cloves garlic, minced
2 teaspoons olive oil
1 can (14 1/2 oz) whole tomatoes, undrained and cut up
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
Directions: Place 3 cups beans and the broth in food processor or blender. Process until smooth. Set aside.
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.
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