1/4 cup dry sherry
1 tablespoon olive oil
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup seeded and chopped red bell pepper
4 cups cooked black beans
2 cups chicken stock
2 tablespoons minced garlic
1 cup chopped tomatoes
2 teaspoons ground cumin
4 teaspoons chili powder — or to taste
1/2 teaspoon dried oregano
1/4 cup chopped cilantro
2 tablespoons honey
2 tablespoons tomato paste
grated onion grated Monterey jack cheese yogurt — for garnish
1. In a large, heavy pot, heat sherry and oil over medium heat and saute? onions until soft but not browned.
2. Add celery, carrot, and bell pepper and saute 5 minutes, stirring frequently .
3. Add remaining ingredients, except garnishes, and bring to a boil. Lower heat and simmer for 45 minutes to 1 hour, covered. Chili should be thick, with all water absorbed. Garnish with grated onion, cheese, and a dollop of yogurt.
Serves 6 to 8.