BLACK BEAN & QUINOA CHILI

      Title: BLACK BEAN & QUINOA CHILI
  Categories: Chili, Main dish, Vegetarian
       Yield: 8 Servings
  
 MMMMM------------------VEGETARIAN TIMES; JAN 95-----------------------
       1 c  Quinoa; rinsed and drained
       2 c  Water
       1 tb Vegetable oil
       1 lg Onion; diced
       1    Green bell pepper; seeded an
       1 c  Celery; chopped
       1    Jalapeno pepper; seeded and
       2    Tomatoes; cored and diced
       1 c  Carrots; diced
      32 oz Black beans, canned; drained
      28 oz Canned crushed tomatoes
       1 tb Chili powder
       1 tb Dried parsley
       1 tb Dried oregano
       2 ts Ground cumin
     1/2 ts Black pepper
     1/2 ts 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
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