1. In a large, heavy pot, heat sherry and oil over medium heat and saute onions until soft but not browned. 2. Add celery, carrot, and bell pepper and saute 5 minutes, stirring frequently. 3. Add remaining ingredients, except garnishes, and bring to a boil. Lower heat and simmer for 45 minutes to 1 hour, covered. Chili should be thick, with all water absorbed. Garnish with grated onion, cheese, and a dollop of yogurt. Serves 6 to 8. NOTES : A favorite dish at San Franciscos Greens restaurant, this southwestern chili has been influenced by South American cuisine. Black beans are blended with cilantro, grated onion, and cheese for a meal in one dish. Posted to recipelu-digest by "Christopher E. Eaves"
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (27%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 38.4mg||12 %|
|Sodium 675mg||23 %|
|Potassium 1231mg||32 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 47.1g|
|Protein 29.3g||42 %|
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Calories per serving: 507
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