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This recipe is by Moira Hodgson and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a very thick, flavorful chili with lamb, tomatoes, and black beans that will keep you feeling satisfied for a long time.
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Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.