Black Bean Chili with Oranges

1 pound dried black beans

1 Tbsp olive or vegetable oil

2 large onions (about 1 pound), chopped

2 cloves garlic, minced

8 cups canned or homemade vegetable broth

1 Tbsp coriander seeds

1 tsp whole allspice

1 tsp dried oregano

1 tsp crushed red pepper flakes, or more to taste

1/3 tsp hulled cardamom seeds

6 medium to large oranges, mandarin or tangelos (about 2 1/2 pounds)

Salt

Cilantro sprigs

Reduced-fat sour cream (optional)

Rinse and sort beans, discarding any debris. Soak overnight in water to cover. Drain beans and set aside.

Heat oil in a 5 -6 quart pan over high heat. Add onions and garlic, cook, stirring often, until onions are slightly brown, about 8 minutes. Stir in beans, broth and spices.

Bring to a boil, then reduce heat and simmer until beans are tender to the bite (1 1/2 to 2 hours).

Meanwhile, finely shred 2 teaspoons zest (the orange part of the peel) from oranges, set aside. Squeeze juice from enough oranges to make 1/2 cup, set aside. Cut remaining peel and all-white membrane from remaining oranges, then thinly slice fruit crosswise.

Bring to a boil over high heat and boil until almost all liquid has evaporated, 10 – 15 minutes. As mixture thickens, reduce heat and stir occasionally. Stir in 1 teaspoon of the shredded orange peel and the reserved 1/2 cup of juice. Season to taste with salt.

To serve, ladle beans into bowls. Top with orange slices. Garnish with cilantro sprigs and remaining 1 teaspoon shredded orange peel. Offer sour cream to dollop on top, if desired.