Instructions: In a 5- to 6-quart pan, combine onions, garlic, oil, and 1/4 cup water. Cook over medium-high heat, stirring often, until onions are tinged with brown (about 10 minutes); add water, 1 tablespoon at a time, if pan appears dry.

Add beans, broth, coriander seeds, oregano, allspice, red pepper flakes, and cardamom. Bring to a boil; then reduce heat, cover, and simmer until flavors are blended (about 10 minutes).

Meanwhile, finely shred enough peel (colored part only) from oranges to make 2 teaspoons. Squeeze juice from enough oranges to make 1/2 cup. Set shredded peel and juice aside. Cut peel and all white membrane from remaining oranges; thinly slice fruit crosswise. Cover sliced oranges and set aside.

Uncover chili; bring to a boil over medium heat. Then boil, stirring occasionally, until thickened (15 to 20 minutes; as chili thickens, reduce heat and stir more often). Stir 1 teaspoon of the orange peel and the 1/2 cup orange juice into chili.

Ladle chili into bowls; top with orange slices and sour cream. Garnish with remaining 1 teaspoon orange peel. Season to taste with salt.

This recipe yields 4 servings.

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