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Black Bean Chili With Toasted Spice Seasoning
Recipe By : "Vegetarian Times" July, 1993
Serving Size : 8 Preparation Time :0:00
Categories : Posted
Amount Measure Ingredient -- Preparation Method
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3 cups dried black beans -- soaked
8 cups water
2 jalapeno peppers -- minced
1 1/2 tablespoons grated ginger
1 bay leaf
1 cup cilantro -- chopped
1 teaspoon cumin seeds
2 tablespoons chili powder
1/2 tablespoon oregano
1/2 cup sun-dried tomatoes
4 cups plum tomatoes -- peeled and chopped
1/3 cup bulgur wheat -- uncooked
1/2 cup boiling water
**SEASONINGS**
salt & pepper -- to taste
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 peppe
rs, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. R
emove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder, orega
no, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 3
0 minutes. In another bowl, combine bulgur with boiling water, cover & let sit
for 10 minutes.
When beans are cooked, remove 1 cup & puree it with some cooking liquid. Combin
e puree with remaining beans. Stir in tomato mixture & bulgur. Season & simmer
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. Po
ur over chili. Add remaining cilantro & drizzle with olive oil.
Busted by Christopher E. Eaves
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