Monday, January 10, 2011

Vegetarian Black Bean Chili


A friend made this for me last winter. I hate myself for what I'm about to type, but seriously: love at first bite. Cast-iron cornbread on the side and everything is right with the world.

The fact that the chili and cornbread go from ingredients to dinner in about half an hour only improves an already exciting weeknight. Obviously, this is chili - so add, subtract, substitute away.

  • 2 oranges
  • 2 T olive oil
  • 2 c chopped onions
  • 4 cloves garlic, pressed/minced
  • 4 t chili powder
  • 4 t ground cumin
  • 2 t ground cinnamon
  • 3 15.5 oz cans seasoned black beans, rinsed and drained
  • 2 14.5 oz cans diced tomatoes in juice, not drained
  • Hot sauce, sour cream/yogurt, cilantro
  • Cornbread (Seriously. I don't mean to sound like something bad will happen if you don't have this with cornbread, but do you really want to take that chance?)


Zest the oranges, then juice them.

Heat oil in heavy pan, then add the onions. Saute, don't brown, til soft, about 5 min.

Add spices, stir around to bloom and get the onions coated. Add the garlic, stir till fragrant.

Add the beans, tomatoes, and half the orange juice. Stir to combine.

Bring to a simmer and stir occasionally, for about 15 minutes.

Add additional orange juice, zest, hot sauce, salt, pepper.

Serve, topping with yogurt and cilantro. Cornbread goes on the side.