I really do not like any canned food,but,here,canned black beans are great. But,feel free to use dried,soak overnight and then boil for 11/2 -2 hours till tender. No canned works for me,just be sure to drain and rinse very well to remove the briny taste.
3 cups dry black beans or 3 cans
1 teaspoon cumin seeds
2 tablespoons chili powder
1/2 tablespoon oregano (if dry 1/2 teaspoon,crushed)
1/2 cup sundried tomatoes,oil packed,drained
16 oz canned tomatoes
1/3 cup dry bulgar
1tablepoon extra virgin olive oil
1/2 teaspoon fennel seed
1/2 teaspoon mustard seed
1/2 cup chopped fresh cilantro
1/2 cup water or vegetable stock
sour cream for serving (optional)
Oven baked home made or store bought tortilla chips (optional)
Place cumin seeds in a large saucepan and toast over medium heat. When seeds darken,add chili powder,oregano,sundried tomatoes and canned tomatoes. Stir well and bring mixture to a boil. Reduce heat to low ,cover and simmer for 30 minutes.
In another bowl combine bulgar wheat with 1/2 cup boiling water,cover and allow to stand 10 minutes.
Place 1 cup beans with 1/2 cup of water or vegetable stock in a blender. Puree till smooth. Combine puree with the rest of the beans. Stir in the tomato mixture and the bulgar.
Season with salt and freshly ground pepper and simmer for 10 minutes.
SEASONING
Place mustard seeds in a covered pot over medium heat till seeds pop.Drop in fennel seeds and cover.cook till popping stops about 10 seconds.
Pour poped spices into chili. Stir in cilantro. Stir in extra virgin olive oil. serve with sour cream and tortillas,if using.
Filed under: Vegetarian | Tagged: Black bean chili with spicy seasoning, bulgar, Spicy, Vegan, Vegetarian | Leave a Comment »
