- 2 oranges
- 2 tablespoons olive oil
- 2 cups chopped onions
- 4 garlic cloves, pressed
- 4 teaspoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 3 440gr (15.5-ounce) cans seasoned black beans, drained
- 2 440gr (15.5-ounce) cans diced tomatoes in juice
- Hot pepper sauce
- Sour cream or plain yogurt
- Chopped fresh parsley
Preparation
Step 1
Grate enough orange peel to measure 1 1/2 teaspoons.
Juice oranges.
Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes.
Mix in garlic and spices.
Add beans, tomatoes, and half of orange juice.
Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes.
Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt, and pepper.
Ladle chili into bowls. Top with sour cream and parsley. Pass extra hot sauce alongside.