Date: Tue, 6 Dec 1994 07:14:15 -0600 (CST)
From: Glenn Allison <gda@msic.dia.mil>
Subject: recipe
To: terri@english-server.hss.cmu.edu
Cc: gda@msic.dia.mil

Hi,
   I have found a good chili recipe I would like to share with everyone. 
It is a good vegtarian one.

1 cup rinsed and drained quinoa         2 16-oz. cans black beans, drained
2 cups water                            28-oz. can crushed tomatoes
1 Tbs. vegetable oil                    1 Tbs. chili powder
1 large onion, diced                    1 Tbs. dried parsley (2 Tbs. fresh)
1 green bell pepper, seeded and         1 Tbs. dried oregano
        diced
1 cup chopped celery                    t tsp. ground cumin
1 jalapeno pepper, seeded and           1/2 tsp. black pepper
        minced
2 tomatoes, cored and diced             1/2. tsp. salt
1 cup diced carrots                     4 green onions chopped (optional)

Combine quinoa and water in saucepan, cover and bring to a simmer over 
medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. 
Remove from heat and let stand about 10 minutes.
        Meanwhile, heat oil in 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, stirring occasionally. 
Stir in quinoa; cook 5 minutes more.
        Ladle chili into bowls and top with green onions if desired. 
Makes 8 servings.
PER SERVING: 201 CAL.; 8G PROT.; 3G FAT; 34G CARB; 0 CHOL; 400MG SOD.; 8G 
FIBER. VEGAN


This recipe comes from Vegetarian Times January 1995