Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/4 c dry sherry
1 T olive oil
2 c onion,Chopped
1/2 c celery,Chopped
1/2 c carrots,Chopped
1/2 c seeded and red bell,Chopped
-pepper
4 c black beans,Cooked
2 c vegetable stock (or water)
2 T fresh garlic,Minced
1 c italian plum,Chopped
-tomatoes
2 t cumin,Ground
4 t chili powder
1/2 t oregano,Dried
1/4 c fresh cilantro,Chopped
2 T honey
2 T low sodium tomato pasteIn 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.

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