Black Bean Chili With Cilantro

      Yield: 6 Servings

    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 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