Instructions: Heat Sherry and oil in large Dutch oven over medium-high heat. Add onions and saute until soft but not browned, 5 to 7 minutes. Add celery, carrots and bell pepper and saute 5 minutes, stirring frequently. Add beans, stock, garlic, tomatoes, cumin, chili powder, oregano, cilantro, sugar and tomato paste and bring to boil. Lower heat and simmer, covered, 45 minutes to 1 hour.

Chili should be thick with all water absorbed. Garnish with dollop of yogurt, onion and cheese.

This recipe yields 4 to 6 servings.

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