3 cups dried black beans, soaked
8 cups water
2 jalapeno peppers, minced
1 1/2 tbsp grated ginger
1 bay leaf
1 cup chopped cilantro
1 tsp cumin seeds
2 tbsp chili powder
1/2 tbsp oregano
1/2 cup sun-dried tomatoes
4 cups plum tomatoes, peeled & chopped
1/4 cup uncooked wheat
1/2 cup boiling water
Salt & pepper to taste
1/2 tbsp mustard seeds
1/2 tsp fennel seeds

Chili Black Beans With Toasted Spice Seasoning

1. Drain all the water from the beans. Place the beans in a large pot & add 8 cups of water. Bring to a boil.
2. Add peppers, ginger, bay leaf, 1/2 cup cilantro to the beans. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.
3. 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.
4. In another bowl, combine wheat with boiling water, cover & let sit for 10 minutes.
5. When beans are cooked, remove 1 cup of them & puree it with some cooking liquid or any stock.
6. Combine puree with remaining beans. Stir in tomato mixture & boiled wheat. Season & simmer for 10 minutes.
7. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover.
8. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.
   Serves 8