Title: Black bean and quinoa chili
 Categories: Chili, Main dish, Vegan
      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