Black Bean Chili with Cilantro

Here’s a chili that takes its time and rewards you for it.

Dry sherry and olive oil start the base, then celery, carrots, and red bell pepper build layers of flavor before the beans even hit the pot. Four cups of black beans simmer in chicken broth with cumin, chili powder, oregano, and a generous handful of fresh cilantro.

The secret weapon? A couple tablespoons of honey and tomato paste stirred in at the end. They give the chili a subtle sweetness and glossy richness that keeps you reaching for another bowl.

Ladle it thick, top with grated Monterey Jack, a cool spoonful of yogurt, and some grated raw onion for bite.

Chef Tips

• Let it get thick. This chili should be dense and scoopable, not soupy. Keep the lid on and let it cook until the liquid is absorbed.
• The sherry isn’t optional. It adds a dry, nutty depth you won’t get from water or broth alone. Even a cheap dry sherry works great here.
• Grate the raw onion garnish on a box grater for a fine, juicy topping that melts right into the hot chili.