Black Bean Chili
- 1 tin black beans
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 1/4 teaspoon ground cinnamon
- 2 pinches ground black pepper
- 1 14-ounce can diced organic tomatoes with their juice
- 1/2 teaspoon grated orange zest
- 1/2 cup fresh orange juice
- 1/4 cup medium-grain dried bulgur (I used quinoa)
- pinch salt
- 2 tablespoons spring onions (white and green parts), for garnish
- 2 tablespoons minced fresh coriander, for garnish
I used tinned beans so they were already cooked. If yours aren’t: Place the beans in a colander and pick over them to remove any debris, then rinse and drain. Place them in a Dutch oven or other large, heavy pot and add water to cover by 2 inches. Bring to a boil. Reduce the heat to low and simmer, partially covered, until almost tender, about 1 hour. Drain and set aside.
Heat the oil in the same large pot over medium-high heat until hot but not smoking. Add the onions and the green peppers and cook, stirring occasionally, until just starting to brown, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the chili powder, the cumin, the oregano, the cinnamon, and the black pepper. Then stir in the tomatoes, the orange zest and juice, and 1.5 cups of water. Add the beans. Return to a simmer, and cook, partially covered, checking occasionally and adding more water and needed, until the beans are just tender to the bite, about 1 1/2 hours. Stir in the bulgur (quinoa, whatever you used!) 15 minutes before removing the chili from the heat. Add pinch of salt.
Divide the chili into 4 bowls and top each serving with the spring onion, coriander, if desired, or pass the toppings separately at the table.