Black Bean Chili

Course : Curry
Serves: 1
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3 cups dried black beans -- soaked
1/2 tablespoon oregano
8 cups water
1/2 cup sun-dried tomatoes
2 medium jalapeno peppers -- minced
4 cups tomatoes, plum -- peeled, chopped
1/2 tablespoon grated ginger
1/3 cup uncooked bugler wheat
1 piece bay leaf
1/2 cup boiling water
1 cup chopped cilantro
1 teaspoon salt and pepper
1 teaspoon cumin seeds
1/2 tablespoon mustard seeds
2 tablespoons chile powder
1/2 teaspoon fennel seeds

Preparation / Directions:

Drain beans. Place in a large pot and add 8 cup water. Bring to a boil. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and simmer for 1,5 to 2 hours. Remove from heat and discard bay leaf. Place cumin seeds in a pot and toast. When seeds darken, add chile powder, oregano, tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In another bowl, combine bugler with boiling water, cover and let sit for 10 minutes. When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bugler. Season and simmer for 10 minutes. Place mustard seeds in a pot over medium heat, cover and cook until seeds start to pop. Add fennel seeds and cover. Cook until popping stops and fennel darkens. Pour over chile. Add remaining cilantro and drizzle with olive oil. Serves: 8. From "Vegetarian Times" July, 1993.

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