Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3 c dried black beans,soaked
1/2 T oregano
8 c water
1/2 c sun-dried tomatoes
2 jalapeno peppers,minced
4 c peeled,chopped plum
1 tomatos
1 1/2 T ginger,Grated
1/3 c bulgur wheat,Uncooked
1 bay leaf
1/2 c water,Boiling
1 c cilantro,Chopped
1 salt and pepper
1 t cumin seeds
1/2 T mustard seeds
2 T chili powder
1/2 t fennel seedsDrain beans. Place in a large pot and add 8 cup water. Bring to a
boil. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and
simmer for 1,5 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. 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.When beans are cooked, remove 1 cup and puree it with some cooking
liquid. Combine puree with remaining beans. Stir in tomato mixture
and bulgur. Season and simer 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. Cook till popping
stops and fennel darkens. Pour over chili. Add remaining cilantro and
drizzle with olive oil. Serves: 8.

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