Gluten-Free Black Bean Chili with Cilantro

• 1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
• 1 tablespoon olive oil
• 2 large onions, chopped (2 cups)
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/2 cup chopped red bell pepper
• 3 cans (15 oz each) black beans, drained, rinsed
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 large tomato, chopped (1 cup)
• 2 tablespoons finely chopped garlic
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 4 teaspoons chili powder or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Garnishes, if desired

• Additional chopped onion
• Gluten-free shredded Monterey Jack cheese
• Yoplait® plain yogurt or gluten-free sour cream