Gluten-Free/Vegan/Momma's Blog

Black Bean and Quinoa Chili | September 20, 2009

Dinner 9/19/2009:

Last night I made a great Vegan and Gluten Free Chili.  It had a bit of spice so keep that in mind when adding the jalapeno if you have an audience that doesn’t like spice.  My one year old didn’t mind the spice so it might be OK for most people.  It definitely feeds 8 people so feel free to make half or be ready for left-overs.

Black Bean and Quinoa Chili

Ingrediants:

• 1 cup rinsed and drained Quinoa
• 2 cups water
• 1 large onion, diced
• 1 Yellow Pepper, seeded and diced
• 1 Red Pepper, seeded and diced
• 1 cup chopped celery
• 1 jalapeno pepper, seeded and minced
• 2 tomatoes, corred and diced
• 1 cup diced carrotes
• Two 16 oz. cans back beans, drained
• One 28 oz. can crushed tomatoes
• 1 tablespoon chili powder
• 1 tablespoon dried parsley (2 Tbs. fresh)
• 1 tablespoon dried oregano
• 2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 4 green onions, chopped (optional)

Directions:

Combine quinoa and water in saucepan, cover and bring to a simmer over medium heat.  Cook until liquid is absorbed, about 15-20 minutes.  Remove from heat and let stand about 10 minutes.

Meanwhile, heat a large, non-stick pan; 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.

Yields: 8 servings.