Black Bean Chili With Oranges

Recipe Ingredients

2 teaspoons	10ml	Onions - chopped (large)
2		Garlic cloves - minced or pressed
1 tablespoon	15ml	Salad oil
3		Black beans - (15 oz ea) - drained, and
		Rinsed well
1 cup	237ml	Vegetable broth
1 tablespoon	15ml	Coriander seeds
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Ground allspice
1/8 teaspoon	0.6ml	Crushed red pepper flakes - or to taste
1/8 teaspoon	0.6ml	Ground cardamom
4 teaspoons	20ml	Naval oranges - (2 to 2 1/2 lbs total) (large)
1 cup	237ml	Nonfat sour cream
		Salt - to taste

Recipe Instructions

In a 5- to 6-quart pan, combine onions, garlic, oil, and 1/4 cup water. Cook over medium-high heat, stirring often, until onions are tinged with brown (about 10 minutes); add water, 1 tablespoon at a time, if pan appears dry.

Add beans, broth, coriander seeds, oregano, allspice, red pepper flakes, and cardamom. Bring to a boil; then reduce heat, cover, and simmer until flavors are blended (about 10 minutes).

Meanwhile, finely shred enough peel (colored part only) from oranges to make 2 teaspoons. Squeeze juice from enough oranges to make 1/2 cup. Set shredded peel and juice aside. Cut peel and all white membrane from remaining oranges; thinly slice fruit crosswise. Cover sliced oranges and set aside.

Uncover chili; bring to a boil over medium heat. Then boil, stirring occasionally, until thickened (15 to 20 minutes; as chili thickens, reduce heat and stir more often). Stir 1 teaspoon of the orange peel and the 1/2 cup orange juice into chili.

Ladle chili into bowls; top with orange slices and sour cream. Garnish with remaining 1 teaspoon orange peel. Season to taste with salt.

This recipe yields 4 servings.

Nutrition Analysis Per Serving: 383 calories (13% calories from fat); 6 g total fat; 0.6 g saturated fat; 0 mg cholesterol; 810 mg sodium; 66 g carbohydrates; 15 g fiber; 19 g protein; 251 mg calcium; 4 mg iron.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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