1. In a 4-quart pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic. Cook, stirring, until the vegetables are softened, about 2 minutes. 2. Add the cumin seed and stir for 30 seconds. Add the remaining ingredients. Cook, stirring occasionally, for 25 minutes, or until vegetables are tender and stew is slightly thickened. VARIATION: Use chickpeas or other beans instead of black beans. Recipe by: 1,000 Vegetarian Recipes-Carol Gelles
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 14 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 176mg||6 %|
|Potassium 535.5mg||14 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 10.4g|
|Protein 3.4g||5 %|
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Calories per serving: 76
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