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Black Bean Chili With Toasted Spice Seasoning ethnic, vegetarian 3 cup dried black beans, soaked 8 cup water 2 each jalapeno peppers, minced 1 1/2 tablespoon grated ginger 1 each bay leaf 1 cup chopped cilantro 1 teaspoon cumin seeds 2 tablespoon chili powder 1/2 tablespoon oregano 1/2 cup sun-dried tomatoes 4 cup peeled, chopped plum tomatos 1/3 cup uncooked bulgur wheat 1/2 cup boiling water 1 salt & pepper ----SEASONING---- 1/2 tablespoon mustard seeds 1/2 teaspoon 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. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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