*  Exported from  MasterCook II  *

              Black Bean Chili With Toasted Spice Seasoning

Recipe By     : Vegetarian Times, Jul 1993
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetarian                       Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Dried black beans -- soaked
   8      c             Water
   2                    Jalapeno peppers -- minced
   1 1/2  tb            Ginger -- grated
   1                    Bay leaf
   1      c             Cilantro -- chopped
   1      ts            Cumin seeds
   2      tb            Chili powder
     1/2  tb            Oregano
     1/2  c             Sun-dried tomatoes
   4      c             Plum tomatos -- peeled, chopped
     1/3  c             Uncooked bulgur wheat
     1/2  c             Water -- boiling
                        Salt & pepper
                        Seasonings:
     1/2  tb            Mustard seeds
     1/2  ts            Fennel seeds

Drain beans. Place in a large pot & add 8 cups water. Bring to a
boil. Add peppers, ginger, bay leaf & 1/2 cup 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 cup & puree it with some cooking
liquid. Combine puree with remaining beans. Stir in tomato mixture &
bulgur. Season & simmer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover & cook until
seeds start to pop. Add fennel seeds & cover. Cook until popping
stops & fennel darkens. Pour over chili. Add remaining cilantro &
drizzle with olive oil.


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