Recipe - Black Bean And Quinoa Chili

VEGETARIAN TIMES; JAN 95
1 cup Quinoa; rinsed and drained
2 cup Water
1 tablespoon Vegetable oil
1 lg Onion; minced
1 Green bell pepper; seeded an
1 cup Celery; chopped
1 Jalapeno pepper; seeded and
2 Tomatoes; cored and minced
1 cup Carrots; minced
32 ounce Black beans, canned; drained
28 ounce Canned crushed tomatoes
1 tablespoon Chili powder
1 tablespoon Dried parsley
1 tablespoon Dried oregano
2 teaspoon Ground cumin
One half teaspoon Black pepper
One half teaspoon 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.

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