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.

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