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Black Bean Chili

Yield: 1 Servings

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 seeds

Drain 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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