Spicy Black Bean Chili

Description
Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group
 * Source: Better Homes and Gardens
 * Makes 4 Servings
 * Prep: 20 minutes
 * Cook: 1 hour

Ingredients

 * 1 cup dry black beans
 * 6 cups water
 * 1 medium onion, chopped (½ cup)
 * 4 cloves garlic, minced
 * 1 tablespoon cooking oil
 * 1 tablespoon chili powder
 * 1 teaspoon ground cumin
 * 1 teaspoon dried oregano, crushed
 * ½ teaspoon paprika
 * ¼ teaspoon salt
 * ¼ teaspoon ground red pepper
 * 4 cups vegetable or chicken Broth
 * 1 x 14½-ounce can tomatoes, cut up
 * ¼ cup dry sherry or water
 * ¼ cup plain low-fat yogurt or dairy sour cream
 * 1 tablespoon snipped fresh cilantro

Directions

 * 1) Rinse beans.
 * 2) In a large saucepan combine beans and water. Bring to a boil; Reduce heat. Simmer for 2 minutes.
 * 3) Remove from heat. Cover and let stand for 1 hour. (or, soak beans overnight in a covered pan.)
 * 4) Drain and rinse the beans.
 * 5) In a large saucepan or Dutch oven cook the onion and garlic in hot oil until tender.
 * 6) Stir in chili powder, cumin, oregano, paprika, salt, and ground red pepper. Cook and stir for 1 minute.
 * 7) Add the beans, vegetable or chicken Broth, undrained tomatoes, and sherry or water.
 * 8) Bring to a boil; Reduce heat. Cover and Simmer for 1 to 1½ hours or until beans are tender.
 * 9) To serve, ladle chili into individual bowls.
 * 10) Top with a dollop of yogurt or sour cream and sprinkle with cilantro.