Vegetarian Black Bean Chili with Orange and Cumin

Amazing! This was in the budget meal section of the magazine. This recipe only cost $9.82 to make. Don't skimp on the orange zest and juice, that's what totally makes it! Really fast and we didn't need any of the extras; we thought it tasted great as it was. I served it with some fresh, hot corn muffins.

Bon Appetit, January 2009
Prep: 30 Minutes
Total: 30 Minutes
4+ Servings

2 oranges
2 tbsp olive oil
2 c. chopped onions
4 garlic cloves, pressed
4 tsp. chili powder
4 tsp. ground cumin
2 tsp. ground cinnamon
3 15.5 oz cans seasoned black beans, drained
2 14.5 oz 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 tsp. Juice oranges. Heat oil in heavy large saucepan over medium-high heat. Add onions; saute 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 hot sauce, salt and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.