VEGETARIAN TIMES; JAN 95
1 cup quinoa, rinsed and drained
2 cup water
1 tbsp vegetable oil
1 large onion, diced
1 green bell pepper, seeded an
1 cup celery, chopped
1 jalapeno pepper, seeded and
2 tomatoes, cored and diced
1 cup carrots, diced
32 oz black beans, canned, drained
28 oz canned crushed tomatoes
1 tbsp chili powder
1 tbsp dried parsley
1 tbsp dried oregano
2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
4 green onions, chopped
Directions
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
Servings: 8 servings
Black Bean & Quinoa Chili Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the far past, in truth as far back as pharonic Egypt, and possibly even further. Interesting though that maybe, in the main part, these early recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also recounts how the early Romans made use of a good variety of spices and herbs, including many that are still in use today for example thyme, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, such as parsley, basil and rosemary. These new spices and herbs created a surge in recipe manuscripts, some of which are now in private libraries. By the time we get to the twentieth century, cookbooks were starting to become popular mostly as a result of better eduction, more free time and having more money. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Black Bean & Quinoa Chili recipe.
