Black Bean Chili with Toasted Spice Seasoning

Course : Vegetables
Serves: 8
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3 cup Dried black beans, soaked
8 cup Water
2 medium jalapeno peppers, minced
1 1/2 Tablespoon Grated ginger
1 piece 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
1 teaspoon salt and pepper
1/2 Tablespoon Mustard seeds
1/2 teaspoon Fennel seeds

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.

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