Black Bean Chili with Orange and Cumin

A few months ago my sweet besfrinn (who blogs here) told me about this amazing chili she was making. She told me her whole house was filled with the scent of oranges and cumin, and I was hooked in right then and there. I am a soup and stew kind of girl, which is, I suppose, the result of living in a mostly rainy climate for seven years or so, and chili always sounds good to me!

It hasn’t been so cold outside here this fall, and yet is really *has* been cold in our apartment (accursed north-facing windows!), and so, bundled up in my 30-Below socks and sweater(s) (sometimes you need 2!), I set about cooking.

The combination of flavors was so unexpected and delicious! I would never have thought to put oranges in chili, but they were perfect! Eric and I were so sad when this chili was gone, and now that I’ve written this post, I think I’ll make sure to get the ingredients for it this weekend so I can make it again. Hope you enjoy!

Black Bean Chili with Orange and Cumin
Slightly adapted from Bon Appetit via Epicurious

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 15.5-ounce cans seasoned black beans, drained (I used about 2 c dried beans)
2 14.5-ounce cans diced tomatoes in juice
Sour cream
Chopped fresh cilantro

-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 salt and pepper.
-Ladle chili into bowls. Top with sour cream and cilantro.

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