Categories: low cal, not tried, soup

Ingredients

• 1 cup dried black beans, rinsed
• 1 tablespoons olive oil
• 1 onions, finely chopped
• 1 green peppers, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 1/2 tablespoon dried oregano
• 1/4 teaspoon ground cinnamon
• 2 pinches ground black pepper
• 1 14-ounce can diced organic tomatoes with their juice
• 1/2 teaspoon grated orange zest
• 1/2 cup fresh orange juice
• 1 to 2 teaspoons chopped chipotle chilies in adobo (optional)
• 1/4 cup medium-grain dried bulgur
• pinch salt
• 2 tablespoons minced scallions (white and green parts), for garnish
• 2 tablespoons minced fresh cilantro, for garnish
• 4 lime wedges, for garnish

Directions

1. Place the beans in a colander and pick over them to remove any debris, then rinse and drain. Place them in a

2. Dutch oven or other large, heavy pot and add water to cover by 2 inches. Bring to a boil. Reduce the heat to

3. low and simmer, partially covered, until almost tender, about 1 hour. Drain and set aside.

4. Heat the oil in the same large pot over medium-high heat until hot but not smoking. Add the onions and the

5. green peppers and cook, stirring occasionally, until just starting to brown, 8 to 10 minutes. Stir in the garlic

6. and cook until fragrant, about 30 seconds. Stir in the chili powder, the cumin, the oregano, the cinnamon, and

7. e black pepper. Then stir in the tomatoes, the orange zest and juice, the honey, the chipotle, and 1.5 cups

8. of water. Add the reserved beans. Return to a simmer, and cook, partially covered, checking occasionally and

9. adding more water and needed, until the beans are just tender to the bite, about 1 1/2 hours. Stir in the bulgur

10. 15 minutes before removing the chili from the heat. Add pinch of salt.

11. Divide the chili into 4 bowls and top each serving with the scallions, the cilantro, and a lime wedge, if desired

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