Black Bean Chili with Toasted Spice Seasoning

• 3 cups black beans, dried soaked
• 8 cups water
• 2 each jalapeno pepper
• 1 1/2 tablespoons ginger grated
• 1 each bay leaves
• 1 cup cilantro chopped
• 1 teaspoon cumin seeds
• 2 tablespoons chili powder
• 1/2 tablespoon oregano
• 1/2 cup sundried tomatoes
• 4 cups italian plum (roma) tomatoes peeled, chopped
• 13 cup cracked wheat (bulgur) uncooked
• 1/2 cup water boiling
• salt and black pepper to taste
• 1/2 tablespoon mustard seeds
• 1/2 teaspoon fennel seeds

1. Drain beans.
2. Place in a large pot and add 8 cup water.
3. Bring to a boil.
4. Add peppers, ginger, bay leaf and 1/2 cup cilantro.
5. Cover and simmer for 1 1/2 to 2 hours.
6. Remove from heat and discard bay leaf.
7. Place cumin seeds in a pot and toast.
8. When seeds darken, add chili powder, oregano, tomatoes.
9. Stir well and bring mixture to a boil.
10. Reduce heat and simmer for 30 minutes.
11. In another bowl, combine bulgur with boiling water, cover and let sit for 10 minutes.
12. When beans are cooked, remove 1 cup and puree it with some cooking liquid.
13. Combine puree with remaining beans.
14. Stir in tomato mixture and bulgur.
15. Season and simer for 10 minutes.
16. Place mustard seeds in a pot over medium heat, cover and cook until seeds start to pop.
17. Add fennel seeds and cover.
18. Cook until popping stops and fennel darkens.
19. Pour over chili.
20. Add remaining cilantro and drizzle with olive oil.

black beans, water, jalapeno pepper, ginger grated, bay leaves, cilantro, cumin seeds, chili powder, oregano, tomatoes, italian plum, cracked wheat, water boiling, salt, mustard seeds, fennel seeds

Taken from recipeland.com/recipe/v/black-bean-chili-toasted-spice--5301 (may not work)