Black Bean Chili with Cilantro

1/4 C dry sherry
1 Tbs 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 Tbs minced fresh garlic
1 C chopped Italian plum tomatoes
2 tsp ground cumin
4 tsp chili powder (or to taste)
1/2 tsp dried oregano
1/4 C chopped fresh cilantro
2 Tbs honey
2 Tbs 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.