Title: Black Bean and Quinoa Chile
Categories: Chili Bean Vegetarian Grain
Yield: 1 Servings

1	c	Rinsed and drained quinoa
2	c	Water
1	tb	Vegetable oil
1	lg	Onion, diced
1		Green bell pepper, seeded
		And diced
1	c	Chopped celery
1		Jalapeno pepper, seeded and
		Minced
2		Tomatoes, cored and diced
1	c	Diced carrots
2		16-oz cans black beans,
		Drained
28	oz	Can crushed tomatoes
1	tb	Chili powder
1	tb	Dried parsley (2Tbs. fresh)
1	tb	Dried oregano
2	ts	Ground cumin
1/2	ts	Ground cumin
1/2	ts	Salt
4		Green onions, chopped
		(optional)

Combine quinoa and water in saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat and let stand about 10 minues.

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 minues. Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat, stirring occasionally. Stir in quinoa; cook 5 minutes more.

Ladle chili into bowls and top with green onions if desired. Makes 8 servings.

Per serving: 201 cal; 8g prot; 3g fat; 34g carb; 0 chol; 400mg sod; 8g fiber.

From the January 1995 issue of Vegetarian Times

From: "Curt Snyder, Hot's Desire" Date: 06 Mar 97 Chile-Heads List Ä

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