Black bean chili with toasted spice seasoning
Yield: 8 Servings
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 tomato
- 1/3 c Uncooked bulgur wheat
- 1/2 c Boiling water Salt & pepper ---------SEASONING---------
- 1/2 tb Mustard seeds
- 1/2 ts 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 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.
