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    Black Bean Chili (Southwestern Stew)

    Source of Recipe


    2 med. onions, chopped coarse
    2 cans (16 oz) chopped tomatoes in juice, undrained and chopped coarse
    2 C chopped zucchini
    2 cans (16 oz) black beans, drained
    1/4 C vegetable oil
    1 T chili powder
    1 t ground cumin
    1 shredded carrot
    1 t dried oregano
    2 t hot pepper sauce
    1 1/2 t paprika
    1/4 t thyme
    1 can tomato paste
    4 cloves garlic, minced
    1/2 t salt
    1/4 t freshly ground black pepper

    shredded cheddar or monterey jack cheese
    sour cream or nonfat plain yogurt

    In a Dutch oven, heat the oil (or part oil and part broth) over a
    medium heat. Add chili powder, paprika, oregano, and cumin.
    Increase heat to high, stir frequently.

    Add onion and garlic. Reduce heat to medium. Cook 5 minutes.
    Add all remaining ingredients except garnish. Cook on low for one
    hour (or even all day in a Crock Pot/slow cooker).

    Top with some shredded cheese and/or sour cream (or yogurt). Keep
    hot pepper sauce at the table.




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