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Black Bean and Quinoa Chili
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Vegan
Chili, Main dish, Vegan
8
Servings
INGREDIENTS
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
INSTRUCTIONS
VEGETARIAN TIMES; JAN 95
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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