Ingredients

Serves 8 to 10

　　2 1/2 cups dried black beans

　　1 large onion, chopped

　　2 tablespoons olive oil

　　4 garlic cloves, minced

　　2 large carrots, diced

　　2 ribs celery, chopped

　　1 red bell pepper, seeded and chopped

　　2 to 3 jalapeño peppers, seeded and minced

　　1 tablespoon minced fresh marjoram or 1 teaspoon dried

　　1 tablespoon minced fresh oregano or 1 teaspoon dried Mexican

　　1 tablespoon chili powder

　　1 tablespoon ground cumin

　　1/2 teaspoon cayenne

　　1/2 teaspoon crushed coriander seeds

　　1 1/2 teaspoons salt

　　juice of 1/2 lemon

　　1 ounce unsweetened chocolate

　　1 cup raw pumpkin seeds

　　soy sauce

　　sour cream, optional

　　1 1/2 cups grated Cheddar cheese, optional

　　

Step 1

Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid.

　　

Step 2

In a large skillet, sauté the onion in the oil until soft. Add the garlic, carrots, and celery; sauté 3 minutes. Add the bell pepper and jalapeño peppers; sauté 3 to 5 minutes longer.

　　

Step 3

Combine the sautéed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally.

　　

Step 4

As the chili simmers, place the pumpkin seeds in a sauté pan over medium-high heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool.

　　

Step 5

Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or grated cheese, if desired.

　　Chili Nation by Jane and Michael SternBroadway Books