Black Bean Chili with Toasted Spice Seasoning

3 c Dried black beans, soaked

8 c Water

2 ea Jalapeno peppers, minced

1 1/2 tb Grated ginger

1 ea Bay leaf

1 c Chopped cilantro

1 ts Cumin seeds

2 tb Chili powder

1/2 tb Oregano

1/2 c Sun-dried tomatoes

4 c Peeled, chopped plum tomato

1/3 c Uncooked bulgur wheat

1/2 c Boiling water

Salt & pepper ---------SEASONING--------- 1/2 tb Mustard seeds

1/2 ts Fennel seeds

Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf. 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. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes. When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.