Black Bean and Quinoa Chili

| Next >>

Title: Black Bean and Quinoa Chili
Yield: 8 Servings
Categories: Chili, Main Dishes, Vegan


--------------------------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, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes

From: Fleurette Delisle Date: Mon, 01-1

From Gemini's MASSIVE MealMaster collection at