Black Bean Chili With Toasted Spice Seasoning
Ingredients:
3
c
Dried black beans, soaked
8
c
Water
2
ea
Jalapeno peppers, minced
1 1/2
tb
Grated ginger
1
ea
Bay leaf
1
c
Chopped cilantro
1
ts
Cumin seeds
2
tb
Chili powder
1/2
tb
Oregano
1/2
c
Sun-dried tomatoes
4
c
Peeled, chopped plum tomatos
1/3
c
Uncooked bulgur wheat
1/2
c
Boiling water
Salt & pepper
---------SEASONING----------
1/2
tb
Mustard seeds
1/2
ts
Fennel seeds
Method:
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 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.