A vibrant and flavorful chili recipe that combines the zestiness of oranges with the heartiness of black beans.
Grate the zest of the oranges to measure about 1 1/2 teaspoons.
Use a microplane grater for finer zest, which blends better into the dish.
Juice the oranges and set the juice aside.
Roll the oranges on the counter before juicing to extract more juice.
Heat the olive oil in a large pot over medium-high heat.
Ensure the oil is hot enough to sizzle when adding onions.
Add the onions to the pot and sauté for about 5 minutes until softened.
Stir occasionally to prevent the onions from burning.
Add the garlic, chili powder, cumin, and cinnamon to the pot and cook for 1 minute until fragrant.
Cooking the spices enhances their flavors.
Stir in the black beans, tomatoes, and half of the orange juice. Simmer for 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the orange zest and the remaining orange juice to the pot. Stir well.
Adding the zest at the end preserves its fresh flavor.
Season the chili with salt, pepper, and hot sauce to taste.
Taste as you season to avoid over-salting.
Ladle the chili into bowls and top with sour cream and cilantro.
Serve with a side of crusty bread or tortilla chips for added texture.
