Side Pannel
Black Bean and Quinoa Chili
Black Bean and Quinoa Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chili, Vegetarian, Main Dish
Ingredients List
- --------------------------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
Directions
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
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
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