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.