Title: Black bean chili with toasted spice seasoning
 Categories: Main dish, Indian, Vegetarian
      Yield: 8 servings
 
      3 c  Dried black beans, soaked
      8 c  Water
      2 ea Jalapeno peppers, minced
  1 1/2 tb Grated ginger
      1 ea Bay leaf
      1 c  Chopped cilantro
      1 ts Cumin seeds
      2 tb Chili powder
    1/2 tb Oregano
    1/2 c  Sun-dried tomatoes
      4 c  Peeled, chopped plum tomatos
    1/3 c  Uncooked bulgur wheat
    1/2 c  Boiling water
           Salt & pepper
           ---------SEASONING----------
    1/2 tb Mustard seeds
    1/2 ts Fennel seeds
 
  Drain 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.
  
  "Vegetarian Times" July, 1993.