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
We are able to read the history of `recipes` way back into the far past, at least as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, early recipes were just simple hieroglyphic recipes for meal preparation.
As we move into The time of the romans around 25BC a man called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times were skilled in the use of many different spices and herbs, including some that we all recognise such as bay, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new tastes caused an eruption in cookery books, some of which are now in private libraries. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Black Bean & Quinoa Chili recipe.
