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welovegod.org - Share Your Recipe!

Recipe Name: Black Bean Chili With Toasted Spice Seasoning Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3 Cup(s) Dried black beans, soaked
8 Cup(s) Water
2 Jalapeno peppers, minced
1 1/2 Tablespoon(s) Grated ginger
1 Bay leaf
1 Cup(s) Chopped cilantro
1 Teaspoon(s) Cumin seeds
2 Tablespoon(s) Chili powder
1/2 Tablespoon(s) Oregano
1/2 Cup(s) Sun-dried tomatoes
4 Cup(s) Peeled, chopped Plum tomatos
1/3 Cup(s) Uncooked bulgur wheat
1/2 Cup(s) Boiling water
Salt & pepper, to taste
1/2 Tablespoon(s) Mustard seeds
1/2 Teaspoon(s) Fennel seeds
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 22
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 52.7mg
Potassium: 213.2mg
Carbohydrates: 4.1g
Fiber: 1.6g
Sugar: 1.6g
Protein: 1.1g


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