Recipe for Vegetarian Chili with Black Beans and Peppers Sweet and Hot 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl extra-virgin olive oil
1 cup fresh or frozen chopped onion
1 lrg celery rib trimmed, and
coarsely chopped
8 oz frozen bell pepper stir-fry mix (red, green, and yellow peppers, do not thaw)
2 lrg garlic cloves finely minced
2 tsp ground cumin
1 tsp dried oregano crumbled
3 cup cooked or canned black beans drained
2 can diced tomatoes with chilies - (10 oz ea) with their liquid
2 tbl frozen orange juice concentrate
1 tbl fresh lemon juice
1/2 tsp hot red pepper sauce
4 cup Al Dente Make Ahead Rice (see recipe), reheat
Instructions:
Instructions: Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.

Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.

Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

This recipe yields 6 servings.

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