Black Bean Chili

1 lb. dried black beans
2 tsp. chili powder
2 onions, chopped
2 carrots, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1, 28 oz. can plum tomatoes, undrained
1 orange, quartered (unpeeled)
1/2 cup chopped Italian parsley
4 chicken bouillon cubes
2 tsp. tabasco sauce
2 tsp. cumin or to taste

Soak the beans overnight, drain and rinse. Cover the beans with water in a large pot, bring to a boil and simmer 1 hour. Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed. Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.