Preparation / Directions:
Soak the beans over night in water. Drain beans and place in a large pot.
Add 8 cups of water and bring to a boil. Skim the foam that rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup cilantro.
Reduce heat to low, cover and gently boil for 1 1/2 to 2 hours or until tender. Remove and discard the bay leaf.
Place cumin seeds in a large sauce pan and toast over medium heat.
When seeds darken, add chili powder, oregano, sun dried tomatoes and tomatoes with their juices. Stir well and bring mixture to a boil. Reduce heat to low, cover and simmer for 30 minutes.
In another bowl combine bulgur wheat with 1/2 cup boiling water, cover and let stand for 10 minutes.
When beans are cooked, remove 1 cup with some liquid and puree in blender. Combine the puree with the rest of the remaining beans. Stir in the tomato mixture and bulgur.
Season with salt and pepper and simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a pot over medium heat. Cover and cook until seeds begin to pop.
Drop in fennel seeds and cover, and cook until the popping stops and fennel darkens slightly, about 10 to 15 seconds.
To serve: Pour spices into chili, add remaining 1/2 cup cilantro and stir to mix. Spray or drizzle with olive oil. Options: use kidney or black-eye beans. Top with scope of yogurt.