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Lamb and Black Bean Chili

3/4 pound boneless lean lamb cut into 1 inch cubes
1 clove garlic finely chopped
1 medium onion chopped
1 tablespoon chili powder
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
2 15 ounce cans black beans drained
2 14 1/2 ounce cans stewed tomatoes with bell pepper and onion undrained

Combine lamb, garlic, onion, chili powder, oregano, salt and cilantro in a 3 1/2 quart slow cooker. Stir in beans and tomatoes. Cover and cook on low about 7 hours or until lamb is tender. Ladle into individual bowls. Makes 4-6 servings.

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