Vegetarian Black Bean Chili with Cilantro

2 fl. oz Sherry, dry
1 1tsp Olive Oil
2 tbsp Honey
0.125 cup Tomato Paste
1 medium (2-1/2" dia) Onions, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
3 medium Carrots, raw
1 serving Red Bell Pepper (one medium pepper)
3 cup Beans, black
2 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66)
2 clove Garlic
1 tsp Cumin seed
2 tsp Chili powder
.5 tsp Oregano, ground
1 grams Cilantro, raw
3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano

heat sherry and oil in a stock pot. Add onions and saute 8 - 10 minutes. add celery, carrots, and red bell pepper, saute another five minutes. Stir frequently. Add remaining ingredients and bring to a boil. Lower heat and simmer covered for 45 minutes or an hour. Most of the liquid should be absorbed leaving a thick chili. Optional: Garnish with low salt tortilla chips, grated Monterrey jack cheese, non-fat plain yogurt, or minced fresh cilantro

Serving Size: 1 cup

Number of Servings: 7

Recipe submitted by SparkPeople user BLESSNAU1.