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Black Bean Chili

2 cups water
2 cups apple juice
1 tsp dried oregano leaves
2 tbsps tomato paste
1 tsp ground cumin
1/8 tsp ground red pepper (cayenne)
1 large onion, chopped (about 1 c.)
2 cans (4 ozs. each) chopped mild green chilies, drained
6 cups cooked black beans or 3 15-oz cans black beans, rinsed and drained
1 medium red bell pepper, chopped
3 tbsps. chopped fresh cilantro
1/2 cup shredded reduced-fat cheddar cheese (2 ozs.)
1 cup plain nonfat yogurt

Heat water, apple juice, oregano, tomato paste, cumin, red pepper,
onion and chilies to boiling in a dutch oven; reduce heat. Cover
and simmer 30 minutes. Stir in beans, bell pepper and cilantro.
Cover and simmer about 15 minutes or until beans are hot. Serve
with cheese and yogurt. Makes 6 servings (about 1 1/2 cup each).

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