3 c  Black beans
8 c  Water
1 oz Pepper jalapeno, cnd
1 1/2 tb Fresh ginger root
1    Bay leaf
1 c  Fresh cilantro
1 ts Cumin seeds
2 tb Chili powder
1/2 tb Oregano
1/2 c  Tomatoes, sun dried
16 oz Tomato canned, peeled
1/3 c  Bulgur, dry
2 ts Extra Virgin olive oil
1/2 ts Fennel seed
1/2 ts Mustard seeds

Soak the beans over night in water. Drain beans and place in a large pot.
Add 8 cups of water and bring to a boil. Skim the foam that rises to the
surface. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Reduce heat to
low, cover and gently boil for 1 1/2 to 2 hours or until tender. Remove and
discard the bay leaf. Place cumin seeds in a large sauce pan and toast over
medium heat. When seeds darken, add chili powder, oregano, sundried
tomatoes and tomatoes with their juices. 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 let stand for 10
minutes.

When beans are cooked, remove 1 cup with some liquid and puree in blender.
Combine the puree with the rest of the remaining beans. Stir in the tomato
mixture and bulgar. Season with salt and pepper and simmer for 10 minutes
to heat. Seasoning: Place mustard seeds in a pot over medium heat. Cover
and cook until seeds begin to pop. Drop in fennel seeds and cover, and cook
until the popping stops and fennel darkens slightly, about 10 to 15
seconds. To serve: Pour spices into chili, add remaining 1/2 cup cilantro
and stir to mix. Spray or drizzle with olive oil. Options:use kidney or
blackeye beans. Top with scope of yogurt.