Black Bean Chili with Toasted Spice Seasoning

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Black Bean Chili with Toasted Spice Seasoning

 

3 cups dried black beans, soaked

8 cups water

2 jalapeno peppers, minced

1 1/2 tbsps. grated ginger

1 bay leaf

1 cup chopped cilantro

1 tsp. cumin seeds

2 tbsps. chili powder

1/2 tbsp. oregano

1/2 cup sun-dried tomatoes

4 cups peeled, chopped plum tomatos

1/3 cup uncooked bulgur wheat

1/2 cup boiling water

salt and pepper

 

Seasoning:

1/2 tbsp. mustard seeds

1/2 tsp. fennel seeds

 

Drain beans. Place in a large pot, add 8 cups water. Bring to a boil. Add

peppers, ginger, bay leaf and 1/2 cup cilantro. Cover, simmer for 1 1/2 to 2

hours. Remove from heat and discard bay leaf. Place cumin seeds in a pot and

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 cup and puree it with some cooking liquid. Combine puree with remaining

beans. Stir in tomato mixture and bulgur. Season and 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 and fennel darkens. Pour over

chili. Add remaining cilantro & drizzle with olive oil.