Recipes from An Epicurious Lifestyle's kitchen

Vegetarian Black Bean Chili with Orange and Cumin

This recipe comes from Bon Appetit Magazine. I mixed in the sour cream a little Adobo Sauce, some lime juice and zest.

Vegetarian Black Bean Chili with Orange and Cumin





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

2 14.5-ounce cans diced tomatoes in juice

Hot pepper sauce

Sour cream or plain yogurt

Chopped fresh cilantro


Grate enough orange peel to measure 1 1/2 teaspoons. Juice the oranges. Heat the 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 the chili to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.

Peter’s Wine Pick:  Prosecco

~Happy Cooking!

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