ADVERTISERS
Black Bean and Quinoa ChiliRecipe : Black Bean and Quinoa Chili
Procedure :
--- ------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 |
