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Black bean chili with toasted spice seasoning

Yield: 8 servings

Ingredients:

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

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. Vegetarian Times July 1993.

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