Black bean & 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 From: Fleurette Delisle Date: Mon, 01-1

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