Side Pannel
Black Bean Chili with Toasted Spice Seasoning
Black Bean Chili with Toasted Spice Seasoning
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian
Ingredients List
- 3 c Dried black beans; soaked
- 8 c Water
- 2 Jalapeno peppers; minced
- 1 1/2 tb Grated ginger
- 1 Bay leaf
- 1 c Chopped cilantro
- 1 ts Cumin seeds
- 2 tb Chili powder
- 1/2 tb Oregano
- 1/2 c Sun-dried tomatoes
- 4 c Peeled; chopped plum tomatos
- 1/3 c Uncooked bulgur wheat
- 1/2 c Boiling water
- Salt & pepper; to taste
- 1/2 tb Mustard seeds
- 1/2 ts Fennel seeds
Directions
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.
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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