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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