Instructions: 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.

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