Black Bean Chili

Serving Size : 1
Ingredients

for prepare Black Bean Chili

:

Amount	Measure	Ingredient - Preparation Method
3	cups	dried black beans - soaked
1/2	tablespoon	oregano
8	cups	water
1/2	cup	sun-dried tomatoes
2		jalapeno peppers - minced
4	cups	tomatoes, plum - peeled, chopped
1/2	tablespoon	grated ginger
1/3	cup	uncooked bugler wheat
1		bay leaf
1/2	cup	boiling water
1	cup	chopped cilantro
salt and pepper black bean chili
1	teaspoon	cumin seeds
1/2	tablespoon	mustard seeds
2	tablespoons	chile powder
1/2	teaspoon	fennel seeds

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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