Black Bean Chili with Cilantro
rec.food.recipes/Teresa Lauren Marx (1993)
Serves: 6-8

1/4 cup dry sherry
1 Tbsp olive oil
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup seeded and chopped red bell pepper
4 cups cooked black beans
2 cups vegetable stock or water
2 Tbsp minced fresh garlic
1 cup chopped Italian plum tomatoes
2 tsp ground cumin
4 tsp chili powder (or to taste)
1/2 tsp dried oregano
1/4 cup chopped fresh cilantro
2 Tbsp honey
2 Tbsp 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.

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.