International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Chili Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Black Bean Chili With Toasted Spice Seasoning

"Vegetarian Times" July, 1993; Serving Size: 8

  • 3 Cups Dried black beans soaked
  • 8 Cups Water
  • 2 Each Jalapeno peppers minced
  • 1 1/2 Tablespoons Grated ginger
  • 1 Each Bay leaf
  • 1 Cup Chopped cilantro
  • 1 Teaspoon Cumin seeds
  • 2 Tablespoons Chili powder
  • 1/2 Tablespoon Oregano
  • 1/2 Cup Sun-dried tomatoes
  • 4 Cups Peeled chopped plum tomatos
  • 1/3 Cup Uncooked bulgur wheat
  • 1/2 Cup Boiling water
  • Salt & pepper
SEASONING
  • 1/2 Tablespoon Mustard seeds
  • 1/2 Teaspoon 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.