1/4 c Dry sherry or apple juice
1 tb Olive oil
2 c Onions, chopped
1/2 c Celery, chopped
1/2 c Carrot, chopped
1/2 c Red bell pepper, chopped
4 c Black beans, cooked
2 c Corn kernels, fresh/frozen
2 c Stock or water
2 tb Garlic, minced
1 c Chopped tomatoes
2 ts Ground cumin
4 ts Chili powder or to taste
1/2 ts Oregano, dry
1/4 c Fresh cilantro, chopped
2 tb Honey
2 tb Tomato paste
In a large stock pot over medium high heat, combine the sherry and oil. When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 more minutes. Add remaining ingredients; bring to a boil. Lower heat and simmer for 15 minutes. Before serving, puree 1 cup of the stew in a blender; add back to the pot. Variation: Serve with crushed corn chips on top. Source: The Vegetarian Times Magazine Jan 96