1/2 C apple juice
2 C chopped onions
1/2 C chopped celery
1/2 C chopped carrots
2 to 3 T minced garlic
2 t ground cumin
4 t chili powder, or to taste
4 C canned black beans, drained and rinsed
2 C vegetable stock
2 t honey OR sugar
1/4 C canned chopped mild green chilies OR jalapenos
16 oz canned plum tomatoes, chopped
Salt and pepper to taste
1/3 C grated Monterey Jack cheese
1/2 C sour cream OR yogurt
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In a large Dutch oven over medium-high heat, bring apple juice to a boil. Add onions; saute, stirring, 2 minutes. Add celery, carrots, garlic, cumin and chili powder to taste; saute, stirring 3 minutes.
Add black beans, stock, honey or sugar, chilies and tomatoes. Increase heat to high; cover pot and bring chili to a boil. Reduce heat to medium-high; simmer, covered, 10 minutes, stirring occasionally.
To thicken, place 1 C chili in blender and carefully puree on low speed. Return pureed chili to pot. Adjust seasonings. Stir in cheese, top each bowl with a dollop of sour cream or yogurt and serve. Serves 4 to 6.
