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 sauteé 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.