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Title: Black Bean Chili with Toasted Spice Seasoning
Categories: Ethnic Vegetarian Bean Chili
Yield: 8 Servings
| 3 | c | Dried black beans, soaked |
| 8 | c | Water |
| 2 | Jalapeno peppers, minced | |
| 1 1/2 | tb | Grated ginger |
| 1 | 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 tomatos |
| 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.
"Vegetarian Times" July, 1993.
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