Black Bean Quinoa Chili

18 ingredients
6 steps

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 large white onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 cup chopped celery
  • 1 jalapeno chile, seeded and minced
  • 2 medium tomatoes, cored and diced
  • 1 cup carrots, diced
  • 2 15.5-ounce cans black beans, drained and rinsed
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon chili powder
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons freshly ground black pepper
  • 1 to 2 teaspoons salt
  • 4 green onions, chopped (optional garnish)

Directions

  1. 1
    Combine quinoa and water in a small saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside.
  2. 2
    Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeno. Saute over medium heat until onion starts to brown, 5 to 7 minutes. Stir in fresh tomatoes and carrots, and saute for an additional 3 to 4 minutes.
  3. 3
    Stir in beans, crushed tomatoes, chili powder, parsley, oregano, cumin and 1 teaspoon each black pepper and salt; cook about 25 minutes over low heat, stirring occasionally. Just before serving, stir in reserved quinoa. Taste, and add additional 1 teaspoon each black pepper and salt, if needed.
  4. 4
    Ladle chili into bowls and top with green onions, if desired.
  5. 5
    From Vegetarian Times, January 1995
  6. 6
    Calories: 235; Protein: 10.3 g; total fat: 4.0 g; saturated fat: 0.4 g; cholesterol: 0.0 mg; sodium: 804 mg; carbohydrates: 42.9 g; fiber: 9.7 g

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