Black Bean & Quinoa Chili
A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.
Yield
8 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
quinoa
rinsed and drained |
|
| 2 | cups |
water
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | large |
onions
diced |
|
| 1 | each |
green bell peppers
seeded an |
|
| 1 | cup |
celery
chopped |
|
| 1 | each |
jalapeño pepper
seeded |
*
|
| 2 | each |
tomatoes
cored and diced |
|
| 1 | cup |
carrots
diced |
|
| 32 | ounces |
black beans
canned, drained |
|
| 28 | ounces |
tomatoes
canned, crushed |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
parsley leaves
dried |
|
| 1 | tablespoon |
oregano
dried |
|
| 2 | teaspoons |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| 4 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
quinoa
rinsed and drained |
|
| 473 | ml |
water
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | large |
onions
diced |
|
| 1 | each |
green bell peppers
seeded an |
|
| 237 | ml |
celery
chopped |
|
| 1 | each |
jalapeño pepper
seeded |
*
|
| 2 | each |
tomatoes
cored and diced |
|
| 237 | ml |
carrots
diced |
|
| 924.8 | ml/g |
black beans
canned, drained |
|
| 809.2 | ml/g |
tomatoes
canned, crushed |
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
parsley leaves
dried |
|
| 15 | ml |
oregano
dried |
|
| 1E+1 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 4 | each |
scallions, spring or green onions
|
|
Directions
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 a saucepan; add onion, bell pepper, celery and jalapeno.
Sauté 7 minutes over medium heat.
Stir in fresh tomatoes and carrots; cook for 3 to 4 minutes.
Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat.
Stir in quinoa at last 5 minutes of cooking.
Ladle chili into bowls and top with green onions if desired.
