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Black Bean And Quinoa Chile

chili, beans, vegetarian, grains

1 cup rinsed and drained quinoa
2 cup water
1 tablespoon vegetable oil
1 large onion, diced
1 green bell pepper, seeded
1 and diced
1 cup chopped celery
1 jalapeno pepper, seeded and
1 minced
2 tomatoes, cored and diced
1 cup diced carrots
2 16-oz cans black beans,
1 drained
28 oz can crushed tomatoes
1 tablespoon chili powder
1 tablespoon dried parsley (2tbs. fresh)
1 tablespoon dried oregano
2 teaspoon ground cumin
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 green onions, chopped
1 (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

Yield: 1 servings


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