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“Healthy, hearty meatless stew. Substitute water, vegetable stock or tomato juice for the chicken stock to make this suitable for vegetarians. Source: Light and Tasty, February/March 2002.”
READY IN:
1hr 15mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven or large suacepan, saute the onions, celery, carrot, red pepper and garlic in 1/4 cup chicken broth and 1 tbsp olive oil until tender.
  2. Add the beans, can broth, tomatoes, tomato paste, honey, chili powder, cumin, and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
  3. Stir in the cilantro. Simmer until stew thickens (about 5-15 minutes longer).
  4. Garnish with cheese, sour cream, and green onion.

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