Instructions: 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.

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