South End Deep Root Chili

Scott found this recipe and we thought we'd try it. It was really good. We liked that it had black beans and apple juice in it. The soup tasted sweet. You might want to give it a try!

SOUTH END DEEP ROOT CHILI
Serves 8-10; can be halved, or doubled.

1-1/2 cups unsweetened apple juice
4 cups diced onion
1 cup diced celery
1 cup diced carrots
6 Tbsp minced garlic
4 tsp ground cumin
10 tsp chili powder, or to taste
4 cans black beans, drained, rinsed and drained again
28 oz chicken or vegetable stock
4 tsp lemon honey (or 4 tsp plain honey + 2 tsp fresh squeezed lemon or lime juice)
1 small dried chili pepper, crushed, or hot sauce to taste
1 28-oz can diced or chopped tomatoes, with juice
1/2 cup orzo (or other tiny pasta)
1/4 tsp salt (taste first if using storebought stock)
Black pepper to taste
Monterey Jack cheese, grated (for garnish)
Sour cream (for garnish)

Preheat a large heavy pot or Dutch oven on medium-high heat. Add apple juice and bring to a boil. Add onions and sauté, stirring, for 2 minutes. Add celery, carrots, garlic, cumin and chili powder. Continue stirring for 3 minutes. Add black beans, stock, honey, lemon, chili pepper and tomatoes. Cover and bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally to make sure the beans don't stick. Add orzo, salt and pepper, and continue cooking, covered, stirring frequently, until the orzo is cooked (8-10 minutes). Serve hot, topped with Monterey Jack cheese and/or sour cream. Can be made ahead; cool, cover and refrigerate.

Original Recipe at The Perfect Pantry.