This is not your typical vegetarian chili that masquerades as chili minus the meat. It is so much better! The combination of dry sherry, honey, tomato paste, and spices and herbs makes for a dish with rich and complex flavors. We loved how the crunchy celery, carrot, and bell pepper provided a contrast for the smoother texture of the black beans. Served topped with 2% milk Monterey Jack cheese, lite sour cream, and a side of homemade wheat pita bread. Will make this again! Thank you for a nice “change of pace” recipe!

We found this recipe to be too sweet. If I make it again, I will substitute hot sauce (we love Pepper Palace's "Sauce Maker Reserve") for the honey and double the cilantro.