Vegetarian Chili with Black Beans and Peppers Sweet and Hot

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2 tablespoons extra virgin olive oil

1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion) 

1 large celery rib, trimmed and coarsely chopped

1/2 (1-pound bag) frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)

2 large garlic cloves, finely minced

2 teaspoons ground cumin

1 teaspoon dried oregano, crumbled

3 cups cooked or canned black beans, drained

2 (10-ounce) cans diced tomatoes with green chilies, with their liquid

2 tablespoons frozen orange juice concentrate

1 tablespoon fresh lemon juice

1/2 teaspoon hot red pepper sauce

4 cups Al Dente Make Ahead Rice, reheat, see above recipe

1/4 cup coarsely chopped fresh cilantro