Black Bean Chili With Toasted Spice Seasoning

      Yield: 8 Servings

      3 c  dried black beans,soaked

      8 c  water

      2    jalapeno peppers,minced

  1 1/2 T  ginger,Grated

      1    bay leaf

      1 c  cilantro,Chopped

      1 t  cumin seeds

      2 T  chili powder

    1/2 T  oregano

    1/2 c  sun-dried tomatoes

      4 c  peeled,chopped plum tomatos

    1/3 c  bulgur wheat,Uncooked

    1/2 c  water,Boiling

  Salt  pepper SEASONING  =========

    1/2 T  mustard seeds

    1/2 t  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