Black Bean Chili With Toasted Spice

Black Bean Chili With Toasted Spice
Recipe By: "Vegetarian Times" July, 1993

Ingredients

3 Cups Dried black beans -- soaked
8 Cups Water
2 Jalapeno peppers -- minced
1 1/2 Tablespoons Grated ginger
1 Bay leaf
1 Cup Cilantro -- chopped
1 Teaspoon Cumin seeds
2 Tablespoons Chili powder
1/2 Tablespoon Oregano
1/2 Cup Sun-dried tomatoes
4 Cups Plum tomatoes -- peeled and chopped
1/3 Cup Bulgur wheat -- uncooked
1/2 Cup Boiling water

**SEASONINGS* *
Salt & pepper -- TO Taste
1/2 Tablespoon Mustard seeds
1/2 Teaspoon Fennel seeds

Instructions

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

Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 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 cup & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur.  Season & simmer 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.