Black Bean Chili W/ Spice Season Recipe

Black Bean Chili W/ Spice Season Recipe


3 c of black beans
An oz of jalapeno
1.5 Tbsps of ginger root (fresh)
1 pc of bay leaf
2 Tbsps of chili (powder)
1 c of cilantro (fresh)
1 tsp of cumin seeds
1/2 Tbsp of oregano
8 c of water
1/2 c of sun-dried tomatoes
16 ozs of canned tomatoes; peeled
1/2 tsp of mustard seeds
1/3 c of dry bulgur
2 tsps of olive oil (extra virgin)
1/2 tsp of fennel seed


Soak beans with water the whole night. Strain beans then transfer into a large-sized pot. Mix water then allow to boil.

Remove foam as it rises. Add in half of cilantro, bay leaves, ginger and jalapeno. Lower heat and allow to simmer with cover for about 1.5-2 hours ’til tender, and fish out bay leaves..

Toast cumin on a large-sized saucepan on medium-heat. Add chili, tomatoes, sundried and oregano when cumin darkens. Mix well then allow to boil.

Decrease to low-heat and allow to simmer with cover for half an hour. Combine bulgur and half cup of hot water into a separate bowl. Cover bowl and set it aside for ten minutes.

After cooking beans, puree a cup of cooked beans then blend in with mixture. Add in bulgur with tomatoes. Season beans with pepper and salt. Allow to simmer about another ten minutes.

Pop mustard into pot and add the fennel. Stop when popping sounds stops. Sprinkle spices over chili and drizzle some oil.

Garnish chili using yogurt. Good for 8 persons.

Black Bean Chili W/ Spice Season Recipe

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