Black Bean & Quinoa Chilichili ----VEGETARIAN TIMES; JAN 95---- 1.00 cup quinoa; rinsed and drained 2.00 cup water 1.00 tablespoon vegetable oil 1.00 large onion; diced 1.00 green bell pepper; seeded an 1.00 cup celery; chopped 1.00 jalapeno pepper; seeded and 2.00 tomatoes; cored and diced 1.00 cup carrots; diced 32.00 oz black beans, canned; drained 28.00 oz canned crushed tomatoes 1.00 tablespoon chili powder 1.00 tablespoon dried parsley 1.00 tablespoon dried oregano 2.00 teaspoon ground cumin 0.50 teaspoon black pepper 0.50 teaspoon salt 4.00 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 |
