*  Exported from  MasterCook II  *

              Black Bean Chili With Toasted Spice Seasoning

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Indian
                Vegetarian

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

Drain beans.  Place in a large pot & add 8 c water.  Bring to a boil.  
Add peppers, ginger, bay leaf & 1/2 c cilantro.  Cover & simmer for 1 
1/2 to 2 hours.  Remove from heat & discard bay leaf.

 Place cumin seeds in a pot & toast.  When seeds darken, add chili 
powder, oregano, tomatoes.  Stir well & bring mixture to a boil.  Reduce 
heat & simmer for 30 minutes.  In another bowl, combine bulgur with 
boiling water, cover & let sit for 10 minutes.

 When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans.  Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.

 Place mustard seeds in a pot over medium heat, cover & cook till seeds 
start to pop.  Add fennel seeds & cover.  Cook till popping stops & 
fennel darkens.  Pour over chili.  Add remaining cilantro & drizzle with 
olive oil.

 "Vegetarian Times" July, 1993.

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