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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats Beans & leg, Seattle tim, Soups & ste 10 Servings

INGREDIENTS

2 c Onion, diced
1 T Chili powder
2 T Vegetable oil
1 28-oz diced tomatoes in
juice
1 16-oz black beans drained
1 16-oz pinto beans drained
1 16-oz kidney beans
drained
1 7-oz chopped green chiles
1 qt Chicken broth
1/4 c Chopped cilantro, or
parsley

INSTRUCTIONS

In a large, heavy saucepan set on medium heat, cook onions and chili
powder in oil for 4 to 5 minutes, or until tender. (If onions become
too dry, add a tablespoon water.) Stir in the tomatoes with the  juice,
beans, chilies and broth. Bring to a boil, reduce the heat and  simmer
30 minutes, stirring occasionally. Stir in the the cilantro  and serve.
MC formatted 4/12/97 by MsRooby@sprintmail.com  Recipe by: Seattle
Times 4/9/97 Posted to MC-Recipe Digest V1 #564 by  Rooby
<MsRooby@sprintmail.com> on Apr 12, 1997

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