*  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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