Ingredients:

• 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
• 1/2 tbsp – Mustard Seeds
• 1/2 tsp – Fennel seeds
• pepper to taste
• salt to taste

Method:

1. Drain all the water from the beans.
2. Place the beans in a large pot & add 8 cups of water. Bring to a boil.
3. Add peppers, ginger, bay leaf, 1/2 cup cilantro to the beans.
4. Cover & simmer for 1 1/2 to 2 hours.
5. Remove from heat & discard bay leaf.
6. Place cumin seeds in a pot & toast.
7. When seeds darken, add chili powder, oregano, tomatoes.
8. Stir well & bring mixture to a boil.
9. Reduce heat & simmer for 30 minutes.
10. In another bowl, combine wheat with boiling water, cover & let sit for 10 minutes.
11. When beans are cooked, remove 1 cup of them & puree it with some cooking liquid or any stock.
12. Combine puree with remaining beans. Stir in tomato mixture & boiled wheat.
13. Season & simmer for 10 minutes.
14. Place mustard seeds in a pot over medium heat; cover and cook till seeds start to pop. Add fennel seeds & cover.
15. Cook till popping stops & fennel darkens.
16. Pour over chili.
17. Add remaining cilantro & drizzle with olive oil.