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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Vegetarian Meatless, Pasta sauce, Sauces, Vegetarian 4 Servings

INGREDIENTS

1 T Canola oil
2 c Yellow bell pepper, chopped
1 c Yellow onion, chopped
1 T Garlic, finely chopped
2 t Chili powder
1 t Ground cumin
15 oz Canned tomatoes
16 oz Canned black beans, rinsed
and drained
Salt
4 Lime wedge
1/4 c Cilantro
1/2 c Nonfat yogurt
1/4 c Thinly sliced green onions

INSTRUCTIONS

Combine oil, pepper, and onions in large skillet. Cook, stirring,
until golden, about 10 min. Add garlic and cook 1 min. Stir in chili
powder and cumin along w/tomatoes and beans. Bring to boil. Cover and
cook over low heat 20 minutes. Season to taste w/salt. Garnish w/
yogurt, cilantro, and green onions.  Per serving: 121 Calories; 4g Fat
(29% calories from fat); 5g  Protein; 19g Carbohydrate; 0mg
Cholesterol; 216mg Sodium  NOTES : Yellow bell pepper is suggested to
add color; may substitute  red or even green bell pepper if necessary.
Recipe by: San Jose Mercury News  Posted to MC-Recipe Digest by Leslie
Arai  <realcreepygirl@mindspring.com> on Mar 19, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 293
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: <1mg
Sodium: 543mg
Potassium: 1002.5mg
Carbohydrates: 46.5g
Fiber: 13.5g
Sugar: 5.9g
Protein: 13.7g


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