Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       cup          Dried black beans, soaked
   8       cup          Water
   2                    Jalapeno peppers, minced
   1 1/2   Tablespoon   Grated ginger
   1                    Bay leaf
   1       cup          Chopped cilantro
   1       teaspoon     Cumin seeds
   2       Tablespoon   Chili powder
     1/2   Tablespoon   Oregano
     1/2   cup          Sun-dried tomatoes
   4       cup          Peeled, chopped plum tomato
     1/3   cup          Uncooked bulgur wheat
     1/2   cup          Boiling water
                        Salt & pepper
                        ---------SEASONING---------
     1/2   Tablespoon   Mustard seeds
     1/2   teaspoon     Fennel seeds

Preparation:

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 simer 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.