Black Bean Chili with Cilantro

  • Prep Time:
  • Start to Finish:
  • Servings: 5 (1 1/3 cups each)


1/4 cup Progresso® chicken broth (from 32 oz carton)
1 Tbsp olive oil
2 large onions, chopped (2 cups)
1/2 cup Green Giant™ Fresh Celery, chopped 
1/2 cup Green Giant™ Fresh Carrot, chopped
1/2 cup Green Giant™ Fresh Red Bell Pepper, chopped
3 cans (15 oz) Progresso® black beans, drained, rinsed
2 cups Progresso® chicken broth (from 32 oz carton)
1 large tomato, chopped (1 cup)
2 Tbsp garlic, finely chopped
2 Tbsp tomato paste
4 tsp chili powder or to taste
1 tsp ground cumin
1/2 tsp dried Green Giant™ Fresh oregano leaves
1/4 cup Green Giant™ Fresh cilantro, chopped
Salt and pepper to taste

Garnishes, if desired
Additional chopped onion
Shredded Monterey Jack cheese
Plain yogurt or sour cream


  1. In 5-quart Dutch oven, heat broth and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
  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. Garnish individual servings with onion, cheese and a dollop of yogurt.