Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

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 seedsDrain 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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