Recipe by ellie_
Recipe source: Bon Appetit (January 2009)
Top Review by KateL
Delicious variation, I loved how the orange juice (from Temple Oranges) brightened this chili. DH was still debating whether this qualifies as chili because he thinks meat is required, but once he got past that misconception, he enjoyed his serving very much. The seasonings were very mild; I added 8 drops of Crystal hot sauce at first. When I added more hot sauce, I tasted too much hot sauce, not enough chili. So if your DH is hung up on a specific concept of "chili", maybe he would prefer this more with half the beans pureed as "soup". As for me, I had 3 bowls! Made for Rookie Recipe Tag.
- 2 oranges
- 2 tablespoons olive oil
- 2 cups onions, chopped
- 4 garlic cloves, pressed
- 4 teaspoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 3 (15 ounce) cans black beans, drained
- 2 (14 1/2 ounce) cans tomatoes, diced
- hot pepper sauce (Tabasco)
- sour cream
- cilantro, chopped
Directions See How It's Made
- Grate oranges to measure 1 1/2 teaspoons.
- Juice oranges.
- Heat oil in large pot over medium high heat. Stir in onions and saute for 5 minutes.
- Stir in garlic and spices (chili powder - cinnamon).
- Stir in beans, tomatoes and half of the orange juice and simmer for 15 minutes or until heated through.
- Stir in orange peel and the rest of the orange juice.
- Season to taste with the hot sauce, salt and pepper.
- Ladle into bowls and top with sour cream and cilantro and more hot sauce, if desired.