Chili

2 1/2 cups dried black beans

1 large onion, chopped

2 tablespoons olive oil

4 garlic cloves, minced

2 large carrots, diced

2 ribs celery, chopped

1 red bell pepper, seeded and chopped

2 to 3 jalapeno peppers, seeded and minced

1 tablespoon minced fresh marjoram or 1 teaspoon dried

1 tablespoon minced fresh oregano or 1 teaspoon dried Mexican

1 tablespoon chili powder

1 tablespoon ground cumin

1/2 teaspoon cayenne

1/2 teaspoon crushed coriander seeds

1 1/2 teaspoons salt

Juice of 1/2 lemon

1 ounce unsweetened chocolate

1 cup raw pumpkin seeds

Soy sauce

Sour cream, optional

1 1/2 cups grated Cheddar cheese, optional

1. Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid.
2. In a large skillet, sauté the onion in the oil until soft. Add the garlic, carrots, and celery; sauté 3 minutes. Add the bell pepper and jalapeno peppers; sauté 3 to 5 minutes longer.
3. Combine the sautéed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1th cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally.
4. Dry toast pumpkin seeds in a saute pan, stirring and tossing them until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool.
5. Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and grated cheese if desired.