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