Place the olive oil in a medium saucepan and add the onion. Saute on low heat until onions are caramelized, about 15 minutes. Add the garlic, carrots, and celery and cook for 5 minutes. Add the vegetable stock, cocoa powder, and cumin. Stir well. Simmer for 10 minutes. Stir in the black beans. Add the lime zest. Cook for approximately 20 minutes over low heat.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4|
|Calories from Fat: 85 (20%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 242.1mg||8 %|
|Potassium 906.6mg||24 %|
|Total Carbohydrate 71.2g||21 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 58.3g|
|Protein 14g||20 %|
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Calories per serving: 417
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