Coarsely chop tomatoes and set them aside along, reserving their liquid.
In a large, heavy pot over medium-high heat, cook onions in oil until soft, about 5 minutes.
Add celery, carrots, garlic, and bell pepper; saute 5 minutes longer or until vegetables are soft.
Add chili powder and cook an additional 2-3 minutes. Add tomato paste, beans, sherry, stock, tomatoes with reserved liquid, cumin, and oregano. Bring mixture to a boil. Lower heat and simmer, covered, for 1 hour.
Adjust seasoning with sugar and salt. Stir in cilantro and cook 10 minutes more, uncovered.
Pattye's notes: We had this for dinner tonight and my entire family (including a 5 year old and a 7 year old plus an 8 year old friend) declared it the best dinner ever. I served it over brown rice with some wheat berry bread.
Source: "Gourmet Grains, Beans, & Rice" Posted on GEnie Food & Wine RT Jul 20, 1993 by PATTYE Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:04:25 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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