Vegan Quinoa Chili - black bean

Ingredients

• Black Bean and Quinoa Chili
• Published January 25, 2011
• MAKES 8 SERVINGS
• This hearty chili is so thick you can stand a spoon up in it. If you prefer a soupier chili, add a cup of vegetable broth when adding the reserved quinoa just before serving, allowing it to heat through.
• 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)
• Instructions
• 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.
• 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.
• 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.
• Ladle chili into bowls and top with green onions, if desired.
• From Vegetarian Times, January 1995
• 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
• Categories: Vegan, Soups, stews, chowders, Vegetables/beans