Recipe: Black Bean Chili with Toasted Spice Seasoning

Title: Black Bean Chili with Toasted Spice Seasoning
Categories: Main dish, Indian, Vegetarian
Servings: 8

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 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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