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Black Bean Chili

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1 pound dried black beans
2 teaspoons chili powder
2 onions, chopped
2 carrots, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 can 28 ounces plum tomatoes, undrained
1 orange, quartered (unpeeled)
1/2 cup chopped Italian parsley
4 chicken bouillon cubes
2 teaspoons Tabasco sauce
2 teaspoons cumin or to taste


Soak the beans overnight, drain and rinse. Cover the beans with water in a large pot, bring to a boil and simmer 1 hour. Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed. Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.

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