65d9b009596c0.jpg

— ——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

Leave a Reply

Your email address will not be published. Required fields are marked *