Black Bean Chili with Cornbread Crust

1 pound (2 cups) dried black beans

6 cups water

6 allspice berries

1 stick cinnamon

1 teaspoon cumin seed

1 teaspoon coriander seed

¼ teaspoon aniseed

1 can (28 ounces) crushed tomatoes

1 medium onion, peeled and diced

3 cloves garlic, peeled and minced

¼ cup diced red bell pepper

¼ cup diced green bell pepper

1 teaspoon dried Mexican oregano

1-2 tablespoons chili powder

¼ cup unsweetened cocoa powder

Crust

1 cup cornmeal

1 cup all-purpose flour

¼ cup granulated sugar

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 eggs

2 tablespoons vegetable oil

1 cup buttermilk

Garnishes (any or all)

½ cup sour cream or nonfat yogurt

¼ cup thinly sliced scallions

½ cup sliced black olives

½ cup chopped fresh cilantro

Rinse the beans thoroughly and place them, along with the water, in a 7-quart slow cooker.

In a spice mill or mortar and pestle, grind allspice, cinnamon, cumin, coriander and aniseed. Add spices to the beans, along with tomatoes, onion, garlic, bell peppers, oregano, chili powder and cocoa powder. Cover and cook on LOW 6-8 hours, until beans are tender. Turn up slow cooker to HIGH.

Make the crust: In a food processor, pulse cornmeal, flour, sugar, baking powder, baking soda and salt until thoroughly mixed. Add eggs, vegetable oil and buttermilk and pulse until the liquid and dry ingredients are thoroughly mixed. Spread cornbread mixture over the top of the chili, or drop large spoonfuls around the surface of the chili, and cook on HIGH with the lid slightly ajar 1 hour longer, or until a toothpick inserted into the crust comes out clean. Ladle the soup into bowls. Top each bowl with toppings of your choice.

Serves six to eight.

“50 Simple Soups for the Slow Cooker” by Lynn Alley (2011 Andrews McMeel)