Vegetarian Black Bean Chili

I often find myself in the midst of a heated debate with foreigners about "typical" American food. They think that all we eat here in the good ole' US of A is hamburgers and french fries (and this is even after they've lived for a considerable amount of time. Maybe that's all they eat, but I wouldn't consider Mcdonald's to be the haven for American epicures. Far from it, if you ask me). I counter their claims of fast food with something I consider to be an American classic: chili.

Chili is totally American. And it's diverse. And it can be very quick. It tastes better the longer it sits in your fridge (well, for a while at least). And you can eat it alone or on top of things like spaghetti (in Cincinnati) or baked potatoes (everywhere?). This chili takes a step into the wild side by omitting the beef and adding some interesting spices...like cinnamon. But it's still a dang good chili.

Vegetarian Black Bean Chili
Recipe adapted from Bon Appetit January 2009
Pictures by Caroline

1 1/2 teaspoons orange peel
1/4 cup freshly squeezed orange juice
1 1/2 cups vegetable broth
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, minced
4 teaspoons chili powder
3 teaspoons ground cumin
1 1/2 teaspoon ground cinnamon
3 15.5-ounce cans seasoned black beans, drained
2 14.5-ounce cans diced tomatoes in juice
salt and pepper, to taste
Hot pepper sauce (optional)
Sour cream or plain yogurt
Chopped fresh cilantro

1. Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, broth, and half of orange juice.
   
2. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice.
   
3. Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro.