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BLACK BEAN AND QUINOA CHILI
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Main dish
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------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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