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I'll Eat Those Veggies



olive oil
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
2 large cans tomatoes
1 tbs cumin
1 tsp cayenne pepper
2 cans mexicorn
2 cans black beans
1 jar picante sauce
2 large onions, diced

Sauté onions in olive oil in Dutch oven. Add garlic when onions are clear and continue to sauté until golden brown. Add spices and mix well. Add peppers and sauté for 2-3 minutes. Add rest of ingredients and "stir well. Cook at medium for 1 hour.


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