Caribbean Black Bean Chili

Source: New American Diner, Cincinnati, OH

Yield: 24 servings

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Nutritional Information:
--With sour cream
--Without sour cream

Ingredients

•	Caribbean Black Bean Chili

•	3 lb. 8 oz. Black beans, dried rinsed

•	3-3/4 gal. SYSCO Classic chicken broth

•	1-1/2 qt. SYSCO Imperial diced yellow onion

•	1 cup SYSCO Classic garlic, minced

•	2 lb. 8 oz. Arrezzio Italian sausage, diced

•	3 cups red bell peppers, diced

•	3 cups green bell peppers, diced

•	1/3 cup Casa Solana jalapeno peppers, diced drained

•	2 cups SYSCO Natural cilantro, chopped

•	3 tbsp. SYSCO Imperial ground cumin

•	2 each SYSCO Imperial bay leaves

•	2 cups sherry, dry

Preparation

1.	Soak beans in hot water to cover at least 1 hour. Drain.

2.	Bring broth to boil, add beans, reduce to simmer. Cook 40 minutes.

3.	Add onions, garlic, sausage, peppers, cilantro, cumin and bay leaves. Cook and stir 40 minutes more or until beans test tender. Add sherry and adjust seasoning with SYSCO Classic salt and SYSCO Imperial ground black table pepper.

4.	For each serving: Ladle 8 ounces hot chili into serving bowl; garnish with 1 tablespoon SYSCO Classic sour cream and pinch of diced green onion.