Yield:
- 1 quart (4-5 portions)
INGREDIENTS:
- Olive oil 2 Tbsp.
- Onions, diced 1 cup
- Garlic, minced 1 tsp.
- Celery, diced 1/2 cup
- Red pepper, diced 1/2 cup
- Green pepper, diced 1/2 cup
- Jalapeno pepper, minced 1 ea.
- Cumin, ground 1 Tbsp.
- Coriander, ground 2 tsp.
- Paprika 2 tsp.
- Cinnamon, ground 1/8 tsp.
- Tomatoes, peeled, seeded, diced 2 cups
- Black beans, canned, (15 oz.) 2 ea.
- Cilantro, chopped 2 Tbsp.
- Salt 3/4 tsp.
- Black Pepper 1/2 tsp.
PROCEDURE:
- Combine the olive oil, onions, garlic, celery, red pepper, green pepper, jalapeno, and spices in a 2 qt. microwave container. Cover with plastic wrap, then puncture holes with a small knife, for steam to vent and microwave on P10 for 5 minutes, until all the vegetables are tender and fragrant.
- Add the tomatoes and beans. Cover with plastic wrap, then puncture holes with a small knife, for steam to vent and microwave on P10 for 6 minutes, until thoroughly heated.
- Just before serving, finish seasoning the chili by adding the cilantro, salt, and pepper.