| 1 | Soak the beans over night in water. |
| 2 | Drain beans and place in a large pot. |
| 3 | Add 8 cups of water and bring to a boil. |
| 4 | Skim the foam that rises to the surface. |
| 5 | Add peppers, ginger, bay leaf and ?cup cilantro. |
| 6 | Reduce heat to low, cover and gently boil for 1 ?to 2 hours or until tender. |
| 7 | Remove and discard the bay leaf. |
| 8 | Place cumin seeds in a large sauce pan and toast over medium heat. |
| 9 | When seeds darken, add chili powder, oregano, sundried tomatoes and tomatoes with their juices. |
| 10 | Stir well and bring mixture to a boil. |
| 11 | Reduce heat to low, cover and simmer for 30 minutes. |
| 12 | In another bowl combine bulgar wheat with ?cup boiling water, cover and let stand for 10 minutes. |
| 13 | When beans are cooked, remove 1 cup with some liquid and puree in blender. |
| 14 | Combine the puree with the rest of the remaining beans. |
| 15 | Stir in the tomato mixture and bulgar. |
| 16 | Season with salt and pepper and simmer for 10 minutes to heat. |
| 17 | Seasoning: place mustard seeds in a pot over medium heat. |
| 18 | Cover and cook until seeds begin to pop. |
| 19 | Drop in fennel seeds and cover, and cook until the popping stops and fennel darkens slightly, about 10 to 15 seconds. |
| 20 | To serve: pour spices into chili, add remaining ?cup cilantro and stir to mix. |
| 21 | Spray or drizzle with olive oil. |
| 22 | Options:use kidney or blackeye beans. |
| 23 | Top with scope of yogurt |
