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Black Bean Chili With Toasted Spice Seasoning

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B3, B6
MineralsSelenium, Copper, Natrium, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups 480g / 16oz Dried black beans - soaked

  2. 8 cups 1896ml Water

  3. 2 Jalapeno peppers - minced

  4. 1 1/2 tablespoons 22ml Grated ginger

  5. 1 Bay leaf

  6. 1 cup 16g / 0.6oz Chopped cilantro

  7. 1 teaspoon 5ml Cumin seeds

  8. 2 tablespoons 30ml Chili powder

  9. 1/2 tablespoon 7 1/2ml Oregano

  10. 1/2 cup 31g / 1.1oz Sun-dried tomatoes

  11. 4 cups 250g / 8.8oz Peeled - chopped plum tomato

  12. 1/3 cup 78ml Uncooked bulgur wheat

  13. 1/2 cup 118ml Boiling water

  14. Salt & pepper --

  15. Seasoning

  16. 1/2 tablespoon 7 1/2ml Mustard seeds

  17. 1/2 teaspoon 2 1/2ml Fennel seeds

Instructions Jump to Ingredients ↑

  1. Drain beans. Place in a large pot and add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf and 1/2 c cilantro. Cover and simmer for 1 1/2 to 2 hours. Remove from heat and discard bay leaf. Place cumin seeds in a pot and toast. When seeds darken, add chili powder, oregano, tomatoes.

  2. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover and let sit for 10 minutes.

  3. When beans are cooked, remove 1 c and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bulgur. Season and simmer for 10 minutes. Place mustard seeds in a pot over medium heat, cover and cook till seeds start to pop. Add fennel seeds and cover.

  4. Cook till popping stops and fennel darkens. Pour over chili. Add remaining cilantro and drizzle with olive oil.

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