Cooking Through the Months with Betty Crocker: January

Last year I received a free calendar that Betty Crocker offers to it's members with a fun new recipe for each month. I was hoping to try each recipe each month but I missed January, then February, then I ended up just not doing any of it. I saved the recipes though so I'll eventually try last years. I did however get the same calendar this year and decided to be more motivated with keeping up with each recipe each month. For January, the recipe was Black Bean Chili with Cilantro. I may have waited until the second to last day of January, but I got it done!

Ingredients:
1/4 cup dry sherry or Progresso chicken broth (from 32-oz carton) - I used Cooking Sherry
1 tablespoon olive oil
2 large onions, chopped (2 cups) - I don't like onions so I replaced them with mushrooms
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 cans (15 oz each) Progresso black beans, drained, rinsed - I used Goyo brand because they were cheaper but same thing!
2 cups Progresso chicken broth (from 32 oz carton) - I used veggie broth because I don't eat chicken and also I bought a different brand but again, same thing
1 large tomato, chopped (1 cup) - I had small tomatoes so I used two 
2 tablespoons finely chopped garlic- I used garlic powder
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste- I just sprinkled some in the pot
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves - I just sprinkled some in
1/4 cup chopped fresh cilantro - I love the smell of fresh cilantro, I also bought these herb scissors which make it really easy to chop up things like cilantro
Salt and pepper to taste

Garnishes, if desired: Additional chopped onion (I did not include this since I didn't include onion in the first place), shredded Monterey Jack cheese, plain yogurt or sour cream - I used the cheese and sour cream.

Step 1: In 4-to-5 quart Dutch oven, heat sherry and olive oil over meadium heat. Add onions; cook until softened. I didn't have onions so I just started with the next step which is to add celery, carrot and bell pepper; cook 5 minutes, stirring frequently. I also added the mushrooms in at this time.

Step 2: Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45-60 minutes or until chili is desired thickness.

Step 3: Garnish individual servings with onion, cheese and a dollop of sour cream or yogurt.

I thought this chili was fantastic. Definitely something I'd consider making again. The cool thing about chili is you can really mix it up with what veggies and spices you add to it. You can also experiment with amounts. We added some extra olive oil, sherry and veggie broth.