Vegetarian Black Bean Chili

http://www.biggsuperstore.com/tbsrecipes/vegetarian/blackbeanchili.htm

1/3 cup of  oil
2 onions, chopped
1 1/2 tablespoons of  cumin seed
1 1/2 tablespoon of  oregano
3 teaspoons of  sweet paprika
3/4 teaspoons of  cayenne
3 tablespoons of  chili powder
3 cups of  canned tomatoes, drained and coarsely chopped
5 garlic cloves, minced
2 jalapeno peppers, peeled and minced
3 cups of  dried black beans
2 bay leaves
1/4 cup of  chopped fresh coriander
2 cups of  Monterey Jack cheese, grated
1 cup of  sour cream

Heat oil in large skillet. Add the onion and sauté for 5 minutes. Add cumin seed, 
oregano, paprika, cayenne and chili powder. Saute 5 minutes more. add the tomatoes, 
garlic, and jalapeno pepper. Simmer for 15 minutes. Put all ingredients in 5 quart 
crock pot. Add black beans, bay leaf and 3 cups of water. Bring to a boil, then simmer 
on low until beans are very soft. Add more water to keep beans covered. When ready 
to serve, stir in the coriander. Divide grated cheese among the serving bowls. Ladle the 
chili over cheese, top with sour cream.