Black Bean Chili

2 to 4 tablespoons olive oil
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup seeded and chopped red bell pepper
4 cups cooked black beans
2 cups vegetarian stock or water
2 tablespoons minced garlic
1 cup chopped tomatoes
2 teaspoons ground cumin
4 teaspoons chili powder, or to taste
1/2 teaspoon oregano
1/4 cup chopped cilantro
2 tablespoons honey
2 tablespoons tomato paste
Grated onion, grated Monterey Jack cheese, and sour cream or yogurt, for garnish.

In a large, heavy pot over moderate heat, warm oil; add onions and sauté until soft but not browned.
Add celery, carrot and bell pepper; sauté 5 minutes, stirring frequently.
Add remaining ingredients except garnishes and bring to a boil.
Lower heat and simmer, covered, for 45 minutes to 1 hour.
Chili should be thick, with the water fully absorbed.
Garnish the chili with grated onion, cheese and sour cream or yogurt.

6 to 8 servings