Recipe - Black Bean Chili With Toasted Spice Seasoning

3 cup Dried black beans; soaked
8 cup Water
2 Jalapeno peppers; minced
1 One half tablespoon Grated ginger
1 Bay leaf
1 cup Chopped cilantro
1 teaspoon Cumin seeds
2 tablespoon Chili powder
One half tablespoon Oregano
One half cup Sundried tomatoes
4 cup Peeled; chopped plum tomatos
1/3 cup Uncooked bulgur wheat
One half cup Boiling water
Salt & pepper; to taste
One half tablespoon Mustard seeds
One half teaspoon Fennel seeds

Drain beans. Place in a large pot & add 8 cup water. Bring to a boil. Add
peppers, ginger, bay leaf & One half cup cilantro. Cover & simmer for 1 One half 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 cup & 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.