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