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  Black bean & quinoa chili
 
Yield: 8 Servings
MMM
 
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

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