Black Bean Chili With Toasted Spice Seasoning Recipe
Servings: 8
Ingredients
- 3 c. Dry black beans, soaked
- 8 c. Water
- 2 x Jalapeno peppers, chopped
- 1 1/2 Tbsp. Grated ginger
- 1 x Bay leaf
- 1 c. Minced cilantro
- 1 tsp Cumin seeds
- 2 Tbsp. Chili pwdr
- 1/2 Tbsp. Oregano
- 1/2 c. Sun-dry tomatoes
- 4 c. Peeled, minced plum tomatos
- 1/3 c. Uncooked bulgur wheat
- 1/2 c. Boiling water Salt & pepper
- 1/2 Tbsp. Mustard seeds
- 1/2 tsp Fennel seeds
Directions
- Drain beans. Place in a large pot & add in 8 c water. Bring to a boil.
- Add in peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hrs. Remove from heat & throw away bay leaf.
- Place cumin seeds in a pot & toast. When seeds darken, add in chili pwdr, oregano, tomatoes. Stir well & bring mix to a boil.
- Reduce heat & simmer for 30 min. In another bowl, combine bulgur with boiling water, cover & let sit for 10 min.
- When beans are cooked, remove 1 c & puree it with some cooking liquid.
- Combine puree with remaining beans. Stir in tomato mix & bulgur.
- Season & simer for 10 min.
- Place mustard seeds in a pot over medium heat, cover & cook until seeds start to pop. Add in fennel seeds & cover. Cook until popping stops & fennel darkens. Pour over chili. Add in remaining cilantro & drizzle with extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 17 | 6% |
| Total Fat 2.05g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 122mg | 5% |
| Potassium 1305mg | 37% |
| Total Carbs 56.04g | 15% |
| Dietary Fiber 14.0g | 47% |
| Sugars 4.11g | 3% |
| Protein 17.9g | 29% |
