Source: Santa Fe Lite & Spicy Recipes by Joan Stromquist

1/4 cup olive oil
1 large onion, diced medium
2 tablespoons fresh garlic, minced
1 tablespoon red chili powder
2 teaspoons ground coriander
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons paprika
1 tablespoon dried oregano
2 1/2 teaspoons ground cumin
1 1/2 pounds frozen green chile peppers,
    defrosted and chopped
4 cups tomatoes, chopped
4 1/2 cups tomato juice
1/4 cup molasses
1 1/2 pounds black beans, washed, cooked and
    drained (reserve the cooking liquid)
1/8 cup fresh cilantro, minced
1 tablespoon salt, or to taste
1 cup Monterey jack cheese, grated, optional
1/2 cup sour cream, optional

In a large stockpot, heat the olive oil over medium-high heat until it is hot. Add the onion and saut