Caribbean Chili

Name: Caribbean Chili
Prep time: 10 min
Cook time: 2 h 40 min
Total time: 2 h 50 min
Yield: 1 cup, 8 serving(s)
Ingredients: 4 cups dried black beans, soaked; 8 cups water; 2 jalapeno peppers, chopped; 1 tablespoon ginger, grated; 1 bay leaf; 1 teaspoon cumin seed; 1/2 tablespoon mustard seeds; 2 tablespoons chili powder; 1/2 tablespoon oregano; 5 cups tomatoes, peeled and chopped; 1/2 cup sun-dried tomato; 1/3 cup Bulgar wheat, uncooked; 1 teaspoon salt; 1 teaspoon pepper; 4 cups cooked rice

Submitted by Chef #771187

"sounds yummy"

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Ready In:: 2hrs 50mins
Ingredients:: 15
Yields:: 1 cup
Serves:: 8

ingredients

4 cups dried black beans, soaked
8 cups water
2 jalapeno peppers, chopped
1 tablespoon ginger, grated
1 bay leaf
1 teaspoon cumin seed
¹⁄₂ tablespoon mustard seeds
2 tablespoons chili powder
¹⁄₂ tablespoon oregano
5 cups tomatoes, peeled and chopped
¹⁄₂ cup sun-dried tomato
¹⁄₃ cup Bulgar wheat, uncooked
1 teaspoon salt
1 teaspoon pepper
4 cups cooked rice

directions

Drain beans. Place in a large pot with 8 cups water and bring to a boil. Add peppers, ginger and bay leaf. Cover and simmer for 1 1/2 hours.
Remove from heat and remove bay leaf. In a separate pot add cumin seeds, mustard seeds, chili powder, oregano and tomatoes. Simmer on low heat for 1/2 hour, stirring frequently.
Combine bulgur wheat with 1/2 cup boiling water n a seperate bowl and let sit for 10 minutes.
Take one cup of the cooked beans, along with some cooking liquid and puree. Pour this back into the bean mixture along with tomato mixture, bulgur wheat, and salt and pepper. Simmer for 10 minutes. Serive over rice.