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Black Bean and Quinoa Chili
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Published January 25, 2011
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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.
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Ingredients
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1 cup quinoa, rinsed and drained
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2 cups water
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1 tablespoon vegetable oil
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1 large white onion, diced
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1 green bell pepper, seeded and diced
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1 cup chopped celery
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1 jalapeno chile, seeded and minced
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2 medium tomatoes, cored and diced
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1 cup carrots, diced
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2 15.5-ounce cans black beans, drained and rinsed
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1 28-ounce can crushed tomatoes
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1 tablespoon chili powder
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1 tablespoon dried parsley
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1 tablespoon dried oregano leaves
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2 teaspoons ground cumin
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1 to 2 teaspoons freshly ground black pepper
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1 to 2 teaspoons salt
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4 green onions, chopped (optional garnish)
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Instructions
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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.
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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.
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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.
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Ladle chili into bowls and top with green onions, if desired.
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From Vegetarian Times, January 1995
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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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Categories: Vegan, Soups, stews, chowders, Vegetables/beans
