In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 min.. Add mushrooms and saute 5 min. more, stirring frequently. add tomatoes, garlic, celery, carrots, and cumin. Saute 5 to 8 min., or until carrots soften. Add 5 cup stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, about 3 hours. Taste for seasoning, and add more chili powder if desired. Serve hot. Serves 6 to 8.

From: Kevin, kevink@intergate.bc.ca
Posted By: Kevin, Via: Rec.Food.Recipes
Post Date: 14 Jun 1998