Black Bean Chili with Toasted Spice Seasoning

Directions

Drain beans. Place in a large pot and add 8 cup water. Bring to a boil.

Add peppers, ginger, bay leaf and ½ cup cilantro.

Cover and simmer for 1½ 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 purée it with some cooking liquid.

Combine purée 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 until seeds start to pop.

Add fennel seeds and cover. Cook until popping stops and fennel darkens.

Pour over chili. Add remaining cilantro and drizzle with olive oil.