Chili Baked California Grill veggie

3 ts EVO oil
2/3 c finely chopped onion
2/3 c finely chopped celery
2 garlic cloves; minced
2 ts dried oregano
1 med bay leaf
2/3 c beer; preferably dark
20 oz chopped tomatoes; juice reserved
1/2 c red bell peppers; seeded and diced may be doubled)
vegetable cooking spray
1 c cooked black beans; drained and rinsed
3 tb chopped fresh cilantro
3 tb chopped fresh parsley
1 tb lime juice

Preheat oven to 325F. In a Dutch oven (stove top and oven proof casserole), Reduce heat to medium and add rest of the oil; add diced onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic, jalapeno, oregano and bay leaf; cook, stirring, for 1 minute. Add beer and bring to a boil. Cook, stirring, until liquid is reduced by half, 3 to 5 minutes. Add tomatoes and their juice and bring to a simmer. Meanwhile, spray a nonstick skillet, place over medium high heat. Add bell peppers and sauté until tender, 3 to 5 minutes. add the bell peppers, black beans and chopped cilantro and parsley to the chili; cover-- or partially cover if the stew is too moist. Return pot to oven and bake another 15 minutes. Remove chili from oven. Discard bay leaf. Stir in lime juice. Adjust seasoning with salt and pepper. Serve in bowls, garnished with a dollop of sour cream and cilantro and parsley sprigs. Add meat or soy meat at start.