Ingredients
- 4 green onions (chopped)
- 2 tomatoes cored
- 1 quinoa (rinsed)
- 1 onion (diced)
- 1 green bell pepper seeded an
- 1 jalapeno pepper seeded
- 1,000 gr black beans
- 525 gr tomatoes (canned crushed)
- 475 ml water
- 130 gr carrots (diced)
- 100 gr celery (chopped)
- 16 ml vegetable oil
- 8 gr chili powder
- 5 gr oregano (dried)
- 4 gr cumin (ground)
- 2 gr parsley (dried)
- 1 gr black pepper
- 1 gr salt
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