Help! I am making chili and I am using for the first time Bionaturae brand tomatoes. I usually use Muir Glen, but these were on sale. Now I know why! They have a really metallic, tinny taste. This is going to be a mild chili, so I can't just add more heat. Ideas about what I can do to counter the metallic-ness? Thanks so much.
And, also, I usually add the cumin, chili powder, etc. to the veg while sautéing (before the tomatoes). Can I just sprinkle in more spices without sautéing them first?
I don't know if this matters, but this is veg (black bean) chili.