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Spring ahead with vegetarian chili

By Wolfgang Puck, Tribune Content Agency on

1 pound (500 g) dried black beans

1 pound (500 g) pinto beans

3 dried guajillo chiles

1/2 cup (125 mL) extra-virgin olive oil

1 cup (250 mL) finely diced yellow onion

2 tablespoons minced garlic

2 tablespoons ground cumin

2 tablespoons pure chile powder

1 cup (250 mL) tomato paste

1 1/2 cups (375 mL) canned crushed tomatoes

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