Black Bean and Corn Stew
Source: The Vegetarian Times Magazine

1/4 cup dry sherry or apple juice
1 tbsp olive oil
2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup red bell pepper, chopped
4 cup black beans, cooked
2 cup corn kernels, fresh/frozen
2 cup stock or water
2 tbsp garlic, minced
1 cup chopped tomatoes
2 tsp ground cumin
4 tsp chili powder or to taste
1/2 tsp oregano, dry
1/4 cup fresh cilantro, chopped
2 tbsp honey
2 tbsp tomato paste

In a large stock pot over medium high heat, combine the sherry and oil.

When hot, add onions. Saute, stirring, until soft but not brown.

Add celery, carrot and bell pepper; saute 5 more minutes.

Add remaining ingredients; bring to a boil. Lower heat and simmer for 15 minutes.

Before serving, puree 1 cup of the stew in a blender; add back to the pot.

Variation: Serve with crushed corn chips on top.