Black Bean Chili with Oranges

Yields:	6 servings
Rate this Recipe

Ready In	3 hours

Be the first to add a photo of this recipe!

Ingredients

2	large	onions	chopped
2	cloves	garlic	pressed or minced
1	tablespoon	vegetable oil
2	quarts	chicken broth
1	pound	black beans, dried	sorted for debris and rinsed
1	tablespoon	coriander seeds
1	teaspoon	allspice	whole
1	teaspoon	oregano leaves	dried
3/4	teaspoon	red pepper flakes
6	each	cardamom pods	hulls remove (1/4 tsp seed)
2 1/2	pounds	oranges	for zest, juice, slices

Directions

Combine in onions, garlic, and oil in a lidded 6 quart sauce pan, over high heat.

Stir often until onions are tinged with brown, about 8 minutes.

Add remaining ingredients, but not zest, juice, or slices, to onions, etc., and bring to a boil over high heat.

Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours.

While beans simmer, remove 2 teaspoons zest, squeeze 1/2 cup juice, remove peel and white membrane from rest of fruit and slice thinly crosswise, removing seeds.

After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes.

(Reduce the heat and stir occasionally as mixture thickens.)

Remove beans from heat and stir in 1 tsp zest and the 1/2 C juice.

Ladle beans into serving bowls.

Place the sliced fruit equally on top of the beans in each bowl.

Add to taste: sour cream, fresh cilantro sprigs, salt.

Garnish with the remaining 1 tsp zest.