Black Bean Chili With Toasted Spice Seasoning

Ingredients

800 gr black beans
1,900 ml water
2 jalapeno peppers
22 gr ginger
1 bay leaf
140 gr cilantro
2 gr cumin seeds
18 gr chili powder
3 gr oregano
80 gr sun tomatoes
40 gr bulgur wheat
120 ml boiling water
7 ml mustard seeds
1 gr fennel seeds

Instructions

Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & half c cilantro. Cover & simmer for 1.5 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.