Black Bean & Quinoa Chilichili, main dish, vegetarian ----VEGETARIAN TIMES; JAN 95---- 1 cup quinoa; rinsed and drained 2 cup water 1 tablespoon 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 tablespoon chili powder 1 tablespoon dried parsley 1 tablespoon dried oregano 2 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon salt 4 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 |
