Black Bean Chili With Cilantro

6 Servings

1/4 c dry sherry
1 T olive oil
2 c onion, Chopped
1/2 c celery, Chopped
1/2 c carrots, Chopped
1/2 c seeded and red bell, Chopped pepper
4 c black beans, Cooked
2 c vegetable stock (or water)
2 T fresh garlic, Minced
1 c italian plum, Chopped tomatoes
2 t cumin, Ground
4 t chili powder
1/2 t oregano, Dried
1/4 c fresh cilantro, Chopped
2 T honey
2 T low sodium tomato paste
In large heavy pot, over medium heat, combine sherry and oil and heat to simmering.
Add onions and saute 8 to 10 minutes. add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently.
Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45 minutes to 1 hour.
Mix ture should be thick, with all water absorbed. Serves 6-8. Serving suggestion: This chili is tasty with a garnish of crushed low salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh cilantro.