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| RECIPE FOR BLACK BEAN CHILI WITH TOASTED SPICE SEASONING |
Title: Black Bean Chili With Toasted Spice Seasoning
Category: Entree Indian Vegetarian Chili
Serves: 8
Ingredients:
| 3.00 | c | Dried black beans, soaked | | 8.00 | c | Water | | 2.00 | ea | Jalapeno peppers, minced | | 1.50 | tb | Grated ginger | | 1.00 | ea | Bay leaf | | 1.00 | c | Chopped cilantro | | 1.00 | ts | Cumin seeds | | 2.00 | tb | Chili powder | | 0.50 | tb | Oregano | | 0.50 | c | Sun-dried tomatoes | | 4.00 | c | Peeled, chopped plum tomatos | | 0.33 | c | Uncooked bulgur wheat | | 0.50 | c | Boiling water | | | Salt & pepper | | | ---------SEASONING---------- | | 0.50 | tb | Mustard seeds | | 0.50 | ts | Fennel seeds |
Instructions:
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.
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