1 C. Quinoa; rinsed and drained
\n2 C. Water
\n1 T. Vegetable oil
\n1 lg Onion; diced
\n1 Green bell pepper; seeded an
\n1 C. Celery; chopped
\n1 Jalapeno pepper; seeded and
\n2 Tomatoes; cored and diced
\n1 C. Carrots; diced
\n32 oz Black beans, canned; drained
\n28 oz Canned crushed tomatoes
\n1 T. Chili powder
\n1 T. Dried parsley
\n1 T. Dried oregano
\n2 tsp. Ground cumin
\n1\/2 tsp. Black pepper
\n1\/2 tsp. Salt
\n4 Green onions; chopped<\/p>\n
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.<\/p>\n
Yield: 8 servings
\nCalories: 201
\nFat: 3g
\nFiber: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. Quinoa; rinsed and drained 2 C. Water 1 T. 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 T. Chili powder 1 T. Dried parsley 1 T. Dried oregano 2 tsp. Ground cumin 1\/2 tsp. Black pepper 1\/2 tsp. Salt 4 Green onions; chopped Combine…<\/p>\n