Black bean and quinoa chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quinoa; rinsed and drained |
| 2 | cups | Water |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Onion; diced |
| 1 | Green bell pepper; seeded an | |
| 1 | cup | Celery; chopped |
| 1 | Jalapeno pepper; seeded and | |
| 2 | Tomatoes; cored and diced | |
| 1 | cup | Carrots; diced |
| 32 | ounces | Black beans, canned; drained |
| 28 | ounces | Canned crushed tomatoes |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Dried parsley |
| 1 | tablespoon | Dried oregano |
| 2 | teaspoons | Ground cumin |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Salt |
| 4 | Green onions; chopped | |
Directions
VEGETARIAN TIMES; JAN 95
Combine quinoa and water in saucepan, cover and bring to a simmer over medi heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from he and let stand about 10 minutes.
Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat.
Ladle chili into bowls and top with green onions if desired. Makes 8 servin
per serving: 201 cal; 8 g prot; 3 g fat; 34 g carb; 0 chol; 40 mg sod; 8 g fiber; vegan
Posted on GEnie Food & Wine RT Dec 21, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-18-95