Black Bean Chili

Our family loves chili--we make all kinds and always make a big enough batch to freeze. We also frequently serve it to large crowds, making up two or three different kinds to feed the hungry masses. This recipe below is the one everyone always likes the best, no matter how many other kinds of chili we serve. It's really more of a stew with a faint hint of chili flavor. It's also entirely meatless, low fat, and packed with vegetables. It's the perfect meal! (I'm serious when I say it's the recipe most often requested--even by committed carnivores.)

Recipe from my good friend Barb S.

• 1/4 c. dry sherry or apple juice
• 1 T. olive oil
• 2 c. chopped onions
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 1/2 c. chopped green or red bell pepper
• 2 c. stock or water
• 4 c. cooked black beans (or 2 cans, drained and rinsed)
• 1 c. chopped tomatoes (or 1 can, undrained--will be a bit more tomatoe-y, but still good)
• 2 c. corn kernels (can use frozen)
• 2 T. minced garlic
• 4 t. chili powder
• 2 t. cumin
• 1/2 t. dried oregano
• 1/4 c. chopped fresh cilantro (optional)
• 2 T. tomato paste
• 2 T. honey

In large soup pot, combine sherry/juice and oil. Heat and then add onions. Saute until soft. Add celery, carrots, and bell pepper. Saute for 5 minutes. Add remaining ingredients. Bring to a boil. Lower heat and simmer 15 minutes. Before serving, puree 1 cup of stew in blender and add back to pot (this is optional--it adds thickness and makes it more chili-like; I also just scoop a generous ladle-ful or two into the blender and never measure exactly 1 cup). Very good with a sprinkle of shredded cheese, salsa, sour cream, etc. on top.

Makes 6-8 servings.