Ingredients :

• 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 Ingredients :

• 1/2 T mustard seeds
• 1/2 t fennel seeds

How to Prepare :

1. Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
2. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours.
3. Remove from heat & discard bay leaf.
4. Place cumin seeds in a pot & toast.
5. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil.
6. Reduce heat & simmer for 30 minutes.
7. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
8. When beans are cooked, remove 1 c & puree it with some cooking liquid.
9. Combine puree with remaining beans.
10. Stir in tomato mixture & bulgur.
11. Season & simer for 10 minutes.
12. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop.
13. Add fennel seeds & cover.
14. Cook till popping stops & fennel darkens.
15. Pour over chili. Add remaining cilantro & drizzle with olive oil.

Yield: 8 Servings