Instructions: 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.

Pattyes 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.

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