Black Bean Chili With Toasted Spice Seasoning recipe from Vegetarian Times 1993

[Guest guest]

This is the chili I spoke of. I had to get this off the net. I couldn't

find my copy. It's very good and has a nice hot kick to it. Black Bean

Chili With Toasted Spice Seasoning

" Vegetarian Times " July, 1993; Serving Size: 8

3 Cups Dried black beans soaked

8 Cups Water

2 Jalapeno peppers minced

1 1/2 Tablespoons Grated ginger

1 Bay leaf

1 Cup Chopped cilantro

1 Teaspoon Cumin seeds

2 Tablespoons Chili powder

1/2 Tablespoon Oregano

1/2 Cup Sun-dried tomatoes

4 Cups Peeled chopped plum tomatoes

1/3 Cup Uncooked bulgur wheat

1/2 Cup Boiling water

Salt & pepper

SEASONING

1/2 Tablespoon Mustard seeds

1/2 Teaspoon 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. Serve.

 

 

 

 

 

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[Guest guest]

Wowee!! This looks really different and sounds delicious! Thanks!

 

Shelly

 

, sissy <pepepukpetunia>

wrote:

>

> This is the chili I spoke of. I had to get this off the net.

I couldn't find my copy. It's very good and has a nice hot kick to

it. Black Bean Chili With Toasted Spice Seasoning

> " Vegetarian Times " July, 1993; Serving Size: 8

> 3 Cups Dried black beans soaked

> 8 Cups Water

> 2 Jalapeno peppers minced

> 1 1/2 Tablespoons Grated ginger

> 1 Bay leaf

> 1 Cup Chopped cilantro

> 1 Teaspoon Cumin seeds

> 2 Tablespoons Chili powder

> 1/2 Tablespoon Oregano

> 1/2 Cup Sun-dried tomatoes

> 4 Cups Peeled chopped plum tomatoes

> 1/3 Cup Uncooked bulgur wheat

> 1/2 Cup Boiling water

> Salt & pepper

> SEASONING

> 1/2 Tablespoon Mustard seeds

> 1/2 Teaspoon 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. Serve.

>

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> Bring words and photos together (easily) with

> PhotoMail - it's free and works with Mail.

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