Black Bean And Quinoa Chili

8 Servings

1 c quinoa, rinsed and drained
2 c water
1 T vegetable oil
1 lg onion, diced
1 green bell pepper, seeded an
1 c celery, chopped
1 jalapeno pepper, seeded and
2 tomatoes, cored and diced
1 c carrots, diced
32 oz black beans, canned, drained
28 oz crushed tomatoes, Canned
1 T chili powder
1 T parsley, Dried
1 T oregano, Dried
2 t cumin, Ground
1/2 t black pepper
1/2 t salt
4 green onions, chopped
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 servings