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 & cook till seeds start to pop.
15. Add fennel seeds & cover.
16. Cook till popping stops & fennel darkens.
17. Pour over chili.
18. Add remaining cilantro & drizzle with olive oil.

Serves: 8