Wayne Mesard's Vegetarian Black Bean Chili posted to rec.food.veg

[[I find this recipe too...well...too black beany.  I usually add more
  tomatoes and include a can of kidney beans.  Also, in my experience,
  black beans always have to be cooked MUCH longer than the recipe calls
  for.  If you're using dried beans, soak them overnight.  Before you
  start--even if you're using canned beans--boil the beans for at least
  an hour first.
    As described, it's not very spicy; try increasing the chili powder,
  or use the jalapeno seeds if you like it hot.  Finally: this goes
  great served over rice. -wsm]] 

1/3 cup	oil
2	onions, chopped
1.5 Tb	cumin seed
1.5 Tb	oregano
3 tsp	sweet paprika
.75 tsp	cayenne
3 Tb	unseasoned chili powder
3 cups	canned tomatoes, drained and coarsely chopped
5	garlic cloves, minced
2	jalapeno peppers, seeded and minced
3 cups	dried black beans
2	bay leaves
.25 cup	chopped fresh coriander
2 cups	Monterey Jack or Cheddar style cheese substitute (soy milk
	variety, tofu variety, etc.) (optional)
some	sour cream (omit for vegan)

Heat oil in large pot.  Add the onion and saute 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.

Add the black beans, bay leaves and 3 cups of water.  Bring to a boil,
then lower heat and simmer for 2 to 2.5 hours until beans are tender.
Add more water if necessary to keep beans covered.

When ready to serve, remove the bay leaves, stir in the coriander.
Divide grated "cheese" among the serving bowls.  Ladle the chili over
cheese; top with the sour cream