Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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   ts           Dried oregano
     1/4   c            Chopped fresh cilantro
   2       tb           Honey
   2       tb           Low sodium tomato paste

Preparation:

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.