From Julie Gorman:

Vegetarian Black Bean Chili with Orange and Cumin

2 oranges
2 T olive oil
2 cups chopped onions
4 garlic cloves, pressed
4 t chili powder
4 t ground cumin
2 t ground cinnamon
3 15.5 ounce cans seasoned black beans, drained
2 14.5 ounce cans diced tomatoes in juice (I use fire-roasted)
hot pepper sauce
sour cream or plain yogurt
chopped fresh cilantro

Grate enough orange peel to measure 1-1/2 teaspoons. Juice oranges. Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.