Step 1

Zest and juice the entire orange, keeping the zest and juice separate. You should have about 1/3 cup of orange juice. Set aside.

Step 2

Heat the oil in a medium sized dutch oven or soup pot over medium to medium-high heat. Add the onion and saute until starting to brown, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add all the peppers and saute until fragrant, about another minute. Add the next 4 spices, through oregano and saute until fragrant, about 1 minute.

Step 3

Stir in the tomato paste until combined. Add the crushed tomatoes, all the beans, the water, one teaspoon of the orange zest, and all of the orange juice. Reduce heat to simmer and simmer uncovered for 15 minutes.

Step 4

Remove from heat and let cool for a couple of minutes. The chili will thicken a bit as it cools. Taste and season to your liking with salt and pepper. Add more orange zest if desired.

Step 5

Serve with fresh cilantro, sliced radish, the remaining orange zest and/or orange slices. (optional)