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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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
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