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Black Bean Chili With Toasted Spice Seasoning

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      Title: BLACK BEAN CHILI WITH TOASTED SPICE SEASONING
 Categories: Main dish, Indian, Vegetarian, Chili
      Yield: 8 Servings
 
      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
 
  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.
 
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