Black Bean Chili With Toasted Spice Seasoning

Recipe Ingredients

3 cups	480g / 16oz	Dried black beans - soaked
8 cups	1896ml	Water
2		Jalapeno peppers - minced
1 1/2 tablespoons	22ml	Grated ginger
1		Bay leaf
1 cup	16g / 0.6oz	Chopped cilantro
1 teaspoon	5ml	Cumin seeds
2 tablespoons	30ml	Chili powder
1/2 tablespoon	7.5ml	Oregano
1/2 cup	31g / 1.1oz	Sun-dried tomatoes
4 cups	250g / 8.8oz	Peeled - chopped plum tomato
1/3 cup	78ml	Uncooked bulgur wheat
1/2 cup	118ml	Boiling water
		Salt & pepper --
		Seasoning
1/2 tablespoon	7.5ml	Mustard seeds
1/2 teaspoon	2.5ml	Fennel seeds

Recipe Instructions

Drain beans. Place in a large pot and add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf and 1/2 c cilantro. Cover and simmer for 1 1/2 to 2 hours. Remove from heat and discard bay leaf. Place cumin seeds in a pot and toast. When seeds darken, add chili powder, oregano, tomatoes.

Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover and let sit for 10 minutes.

When beans are cooked, remove 1 c and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bulgur. Season and simmer for 10 minutes. Place mustard seeds in a pot over medium heat, cover and cook till seeds start to pop. Add fennel seeds and cover.

Cook till popping stops and fennel darkens. Pour over chili. Add remaining cilantro and drizzle with olive oil.

Source:
Kip Jones

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