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| Home -> [Chili, Entrees, Herbs & Spices, Vegetarian] -> [Black bean and quinoa chili Recipe] |
Black bean and quinoa chili
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Chili, Entrees, Herbs & Spices, Vegetarian |
Rating: |
0 |
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Ingredients:
| | VEGETARIAN TIMES, JAN 95 | | 1
| cup | Quinoa, rinsed and drained | | 2
| cup | Water | | 1
| tbsp | Vegetable oil | | 1
| large | Onion, diced | | 1
| | Green bell pepper, seeded an | | 1
| cup | Celery, chopped | | 1
| | Jalapeno pepper, seeded and | | 2
| | Tomatoes, cored and diced | | 1
| cup | Carrots, diced | | 32
| oz | Black beans, canned, drained | | 28
| oz | Canned crushed tomatoes | | 1
| tbsp | Chili powder | | 1
| tbsp | Dried parsley | | 1
| tbsp | Dried oregano | | 2
| tsp | Ground cumin | | 1/2
| tsp | Black pepper | | 1/2
| tsp | Salt | | 4
| | Green onions, chopped |
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Procedures:
| 1 | Combine quinoa and water in saucepan, cover and bring to a simmer over medi heat. | | 2 | Cook until liquid is absorbed, about 15 to 20 minutes. | | 3 | Remove from he and let stand about 10 minutes. | | 4 | Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeno. | | 5 | Saute 7 minutes over medium heat. | | 6 | Stir in fresh tomatoes and carrots; saute 3 to 4 minutes. | | 7 | Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat. | | 8 | Ladle chili into bowls and top with green onions if desired. | | 9 | 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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