Discovering my Ancestral Roots Chili

I feel like such a curandera, with all my spices and backyard herbs, using mostly indigenous ingredients, channeling my tartara abuelita, stirring an aromatic pot of thick, bubbling beany pot liquor. I'm glad I can grow harder-to-find herbs like mexican oregano.

Here's a chili half-way between my black bean chili and chicana power chili beans from Decolonize your Diet:

1 cup dried beans (black, tiger, mayocoba...), sorted, rinsed, and soaked in spring water overnight
2 teaspoons olive oil
½ medium onion, chopped (from Schaner Farm via the Little Italy Farmers Market)
1-2 mild chiles (such anaheim, pasilla, or poblano - or maybe a jalapeño if you like it spicy), chopped
1 teaspoon ground cumin
1 teaspoon dried (preferably mexican) oregano or a couple teaspoons fresh from the herb spiral
cayenne to taste (start with a pinch, if you're wimpy; up to 1/4 teaspoon if you like it spicy)

1½ teaspoon smoked paprika

1/2 teaspoon ancho chile powder
3 large cloves garlic, minced (from Schaner or Sage Mt Farm)
¾ cup tomato, fresh chopped or crushed canned in glass
juice of a small orange from mom's backyard

sea salt (about 1 teaspoon)

Sauté the onion, chile, and spices in the oil in a medium pot on medium-low heat until soft, about 10 minutes, stirring (do not brown). Add garlic and tomato and cook for 5 minutes, stirring. Add orange juice and beans (drained well) and cover with spring water. Bring to a boil, reduce heat for a low simmer and cook covered until soft, about 2 hours. Salt to taste. Serve with skillet cornbread.

Garnish Options: jack cheese (from Spring Hill), avocado, cilantro, green onions

Variations: add in sautéd zucchini, kale, corn, baked tempeh chunks...