Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to add some seaweed while cooking (dump in a bowl so you can use the bean pot for frying) Roast the cumin in a frying pan (optional, but valuable) I used about 2 to 3 tsp. Chop onions and garlic, saute in oil. Chop peppers, saute with onion & garlic. Add chopped tomatoes, cook a until soft. Add the beans, and some bean liquid. Add the spices and cook for another hour or so.
It seems to be good stuff, though a bit too hot. The black beans and tomatoes really help give it body. This is probably the first vege chili I've made that was *better* than the meat chilis I used to make, though I've had some batches that were almost as good. Serve with good vegan bread and/or rice.