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Black Bean Chili (Southwestern Stew)

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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