Black bean chili with toasted spice seasoning

8 servings

Ingredients

Quantity Ingredient
3 cups Dried black beans, soaked
8 cups Water
2 eaches Jalapeno peppers, minced
1½ tablespoon Grated ginger
1 each Bay leaf
1 cup Chopped cilantro
1 teaspoon Cumin seeds
2 tablespoons Chili powder
½ tablespoon Oregano
½ cup Sun-dried tomatoes
4 cups Peeled, chopped plum tomatos
⅓ cup Uncooked bulgur wheat
½ cup Boiling water
Salt & pepper -------SEASONING----------
½ tablespoon Mustard seeds
½ teaspoon Fennel seeds

Directions

Drain beans. Place in a large pot & add 8 c water. Bring to a boil.

Add peppers, ginger, bay leaf & ½ c cilantro. Cover & simmer for 1½ to 2 hours. Remove from heat & discard bay leaf.

Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil.

Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.

When beans are cooked, remove 1 c & puree it with some cooking liquid.

Combine puree with remaining beans. Stir in tomato mixture & bulgur.

Season & simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.

"Vegetarian Times" July, 1993.

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