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Title: Black Bean & Quinoa Chili
Categories: Chili Entree Vegetarian
Yield: 8 Servings
| VEGETARIAN TIMES; JAN 95 | ||
| 1 | c | Quinoa; rinsed and drained |
| 2 | c | Water |
| 1 | tb | Vegetable oil |
| 1 | lg | Onion; diced |
| 1 | Green bell pepper; seeded an | |
| 1 | c | Celery; chopped |
| 1 | Jalapeno pepper; seeded and | |
| 2 | Tomatoes; cored and diced | |
| 1 | c | Carrots; diced |
| 32 | oz | Black beans, canned; drained |
| 28 | oz | Canned crushed tomatoes |
| 1 | tb | Chili powder |
| 1 | tb | Dried parsley |
| 1 | tb | Dried oregano |
| 2 | ts | Ground cumin |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Salt |
| 4 | Green onions; chopped | |
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@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
From: Fleurette Delisle Date: Mon, 01-1
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