1 lb 8oz  Cooked Black Beans
1/2 C  Water, warm
1 tbs  Cumin Seeds
2 tsp  Oregano, dry
1 tbs  Fresh Basil
1 tbs  Fresh Cilantro/Chinese Parsley
2 tbs  Reduced calorie margarine
1-1/2 C  Onions, finely chopped
3/4 C  Carrots, julienne
2 Cloves  Garlic, minced
2 tbs  Paprika
1/2 tsp-1 tbs  Red Pepper, ground
1/4 tsp  Salt
1-1/2 C  Canned Tomatoes, crushed
1-2 tbs  Jalapeno peppers, minced fresh
2 oz  Monterey Jack cheese
1/2 C  Plan lowfat/nonfat yogurt
3/4 C  Bell pepper, chopped
1-sm can  Diced Green Chilies

In a medium bowl, combine beans with warm water; reserve In a small no stick skillet over medium-low heat toast cumin seeds and oregano shaking pan occasionally. About 10 minutes until you smell a fragrant smell from the seeds. Pour into a small bowl and set aside. In a Dutch oven, over medium-high heat, heat margarine until bubbly. Add onions, carrots (bell peppers/green chilies if you like), garlic, toasted cumin/oregano, and all other seasonings except cilantro. Add tomatoes and jalapenos and bring the mixture to a boil. Now add the black beans and liquid. Continue to simmer stirring frequently until chili is heated through. To serve place 1/4 of the cheese in a warm bowl, add a 1/4 of the chili and 1 tablespoon of the yogurt and cilantro.