Title: Black Bean Chili with Oranges
Categories: Chili
Yield: 6 Servings

2	lg	Onions, chopped
2		Cloves garlic, minced
1	tb	Salad oil
2	qt	Chicken broth
1	lb	Dried black beans, sorted and rinsed
1	tb	Coriander seed
1	ts	Whole allspice
1	ts	Dried oregano
3/4	ts	Crushed dried red hot chilis
6		Cardamom pods, hulls removed (1/4 ts seed)
2 1/2	lb	Oranges, mandarins, tangelos or tangelolos
		Sour cream
		Fresh cilantro sprigs
		Salt

In a 5 to 6 quart pan, combine onions, garlic and oil. Stir often over high heat until onions are tinged with brown, about 8 minutes. Add broth, beans, coriander seet, allspice, oregano, chiles and cardamon. Bring to a boil on high heat. Cover and simmer until beans are tender to bite, 1 1/2 to 2 hours. Meanwhile, finely shred enough peel from citrus to make 2 ts. Ream juice from enough fruit to make 1/2 cup. Cut peel and white membrane from remainig fruit. Thinly slice fruit crosswise. Pick out and discard the seeds.

Uncover beans and boil over high heat until most of the liquid evaporates, 10 to 15 minutes. Reduce heat and stir occasionally as mixture thickens. Stir in 1 ts peel and 1/2 cup of the juice. Ladle beans into bowls. Top equally with fruit slices. Add sour cream, cilantro spigs and salt to taste. Garnish with remaining peel.

Per serving: 365 calories (13% from fat), 18 g protein, 5.1 g fat (1 g sat), 62 g carbo, 67 mg sodium, 0 mg chol

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