Tequila Sundown Chili

1 T. olive oil or 1/4 c. water
1 large yellow onion, chopped
2 garlic cloves, minced
2 T. chili powder
1 t. ground coriander
1 t. dried savory
1/2 t. dried marjoram
1/4 c. tequila
1 14-oz. can crushed tomatoes
1 14-oz. can diced fire-roasted tomatoes, undrained
1 c. vegetable broth or water
3 c. cooked pinto beans or 2 15-oz. cans pinto beans, rinsed and drained
1 t. natural sugar
1 t. salt
1/4 t. freshly ground black pepper
1/4 c. freshly squeezed orange juice
2 T. freshly squeezed lime juice

Heat the oil or water in a large pot over medium heat. Add the onion, garlic, chili powder, coriander, savory, and marjoram. Cook, stirring, until softened, 3-5 minutes. Stir in the tequila, then add the crushed tomatoes, diced tomatoes with their juices, broth, beans, sugar, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, 30-40 minutes.

Stir in the orange juice and lime juice and simmer until the desired consistency is reached, 5-10 minutes longer. Taste and adjust the seasonings if needed. Serve hot.

Serves 4.

Adapted from One Dish Vegan, p. 96.