In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and saute until soft, 4 to 5 minutes. Stir in the chili powder, cumin, thyme and oregano, then add the carrots and peppers and cook for 5 minutes, stirring occasionally. Stir in the chopped tomatoes, undrained kidney beans, drained kidney beans, black beans, and stock. Bring to the boil. Reduce the heat and simmer until thick, 30 to 45 minutes. Season to taste with salt and pepper. Serve hot over rice. Serves 8 Recipe By :WELL-STOCKED PANTRY SHOW#ND7036 Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 08:31:04 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (4159g)|
|Recipe Makes: 1|
|Calories from Fat: 266 (12%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 0mg||0 %|
|Sodium 7139.6mg||246 %|
|Potassium 9738.8mg||256 %|
|Total Carbohydrate 379.8g||112 %|
|Dietary Fiber 128.2g||513 %|
|Sugars, other 251.5g|
|Protein 145.7g||208 %|
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Calories per serving: 2275
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