Preparation / Directions:
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.