Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------VEGETARIAN TIMES; JAN 95-----------------------
1 c Quinoa; rinsed and drained 32 oz Black beans, canned; drained
2 c Water 28 oz Canned crushed tomatoes
1 tb Vegetable oil 1 tb Chili powder
1 lg Onion; diced 1 tb Dried parsley
1 Green bell pepper; seeded an 1 tb Dried oregano
1 c Celery; chopped 2 ts Ground cumin
1 Jalapeno pepper; seeded and 1/2 ts Black pepper
2 Tomatoes; cored and diced 1/2 ts Salt
1 c Carrots; diced 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
Submitted By SYLVIA STEIGER On 01-18-95

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