Black Bean Chili with Toasted Spice Seasoning

Ingredients:

  • 3 cup Dried black beans, soaked
  • 8 cup Water
  • 2 ea Jalapeño peppers, minced
  • 1 1/2 Tbsp Grated ginger
  • 1 ea Bay leaf
  • 1 cup Chopped cilantro
  • 1 tsp Cumin seeds
  • 2 Tbsp Chili powder
  • 1/2 Tbsp Oregano
  • 1/2 cup Sun-dried tomatoes
  • 4 cup Peeled, chopped plum tomatos
  • 1/3 cup Uncooked bulgur wheat
  • 1/2 cup Boiling water
  • Salt & pepper
  • 1/2 Tbsp Mustard seeds
  • 1/2 tsp Fennel seeds

Preparation:

Seasoning, drain beans. Place in a large pot and add 8 cup water. Bring to a boil.

Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and simmer for 11/2 to 2 hours. Remove from heat and discard bay leaf.

Place cumin seeds in a pot and toas Tbsp When seeds darken, add chilipowder, oregano, tomatoes. Stir well and bring mixture to a boil.

Reduce heat and simmer for 30 minutes. In another bowl, combine bulgurwith boiling water, cover and let sit for 10 minutes.

When beans are cooked, remove 1 cup and purée it with some cooking liquid.

Combine purée with remaining beans. Stir in tomato mixture and bulgur.

Season and simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover and cook till seedsstart to pop. Add fennel seeds and cover. Cook till popping stops &fennel darkens. Pour over chili. Add remaining cilantro and drizzlewith olive oil.

Servings: Print This Page
chili 1
chili 2