Black Bean Chili With Toasted Spice Seasoning
Serving Size : 8
Ingredients for prepare Black Bean Chili With Toasted Spice Seasoning
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | Cups | Dried black beans - soaked |
| 8 | Cups | Water |
| 2 | | Jalapeno peppers - minced |
| 1 1/2 | Tablespoons | Grated ginger |
| 1 | | 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 to taste
black bean chili with toasted spice seasoning |
| 1/2 | Tablespoon | Mustard seeds |
| 1/2 | Teaspoon | Fennel seeds |
recipe Black Bean Chili With Toasted Spice Seasoning
Drain beans. Place in a large pot & add 8
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c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover &
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simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf. Place
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cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes.
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Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In
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another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes. When beans are cooked, remove 1
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c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture &
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bulgur. Season & simer for 10 minutes. Place mustard seeds in a pot over
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medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook
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till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil. "Vegetarian Times"
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July, 1993.
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