Black Bean Chili with Cilantro

Black Bean Chili with Cilantro
1/4 c Dry sherry
1 tb Olive oil
2 c Chopped onion
1/2 c Chopped celery
1/2 c Chopped carrots
1/2 c Seeded and chopped red - bell pepper
4 c Cooked black beans
2 c Vegetable stock or water
2 tb Minced fresh garlic
1 c Chopped Italian plum - tomatoes
2 ts Ground cumin
4 ts Chili powder
1/2 t Dried oregano
1/4 c Chopped fresh cilantro
2 tb Honey
2 tb 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. Mixture 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.