Black Bean Stew

What You'll Need:

1 tbsp olive oil
2 large onions, chopped
2 tbsp garlic, minced
½ cup carrots, chopped
½ cup red bell pepper, chopped
½ cup celery, chopped
¼ cup chicken or vegetable broth (preferably sodium-reduced broth)
3 cans (15oz x 3) black beans, drained
1 can (14 1/2oz) diced tomatoes, undrained
2 tbsp tomato paste
2 tbsp honey
3 tsp chili powder (or more)
2 tsp ground cumin
½ tsp dried oregano
5 tbsp cheese, shredded (such as Monterey Jack)
¼ cup fresh cilantro, chopped
5 tbsp sour cream (reduced-fat)

Preparation:

Heat the oil in a large saucepan and sauté the onions, garlic, celery, carrots and red pepper until tender. Add the broth, beans, tomatoes, tomato paste, honey and spices/herbs. Bring mixture to a quick boil, then immediately reduce heat. Cover and simmer for about 40 minutes.

Then mix in cilantro and continue to simmer for a further 10 minutes. Sprinkle with the shredded cheese and sour cream. Serve immediately with rice.