Black Bean Chili With Toasted Spice Seasoning

8 Servings

3 c dried black beans, soaked
8 c water
2 jalapeno peppers, minced
1 1/2 T ginger, Grated
1 bay leaf
1 c cilantro, Chopped
1 t cumin seeds
2 T chili powder
1/2 T oregano
1/2 c sun-dried tomatoes
4 c peeled, chopped plum tomatos
1/3 c bulgur wheat, Uncooked
1/2 c water, Boiling Salt pepper Seasoning
1/2 T mustard seeds
1/2 t 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.