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
-
1Combine 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.
-
2Meanwhile, 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.
-
3Stir 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.
-
4Ladle chili into bowls and top with green onions, if desired.
-
5From Vegetarian Times, January 1995
-
6Calories: 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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