Serving Size: 8
o 1 cup rinsed and drained quinoa
o 2 cups water
o 1 large onion, diced
o 1 green bell pepper, seeded and diced
o 1 cup chopped celery
o 1 jalapeño pepper, seeded and minced
o 1 cup diced carrots
o 6 cups of cooked black beans
o 1 ½ cups chopped smoked tomatoes (or Roma tomatoes if you are unable to smoke them)
o 1 tablespoon chili powder
o 1 tablespoon dried parsley (2 Tbs. fresh)
o 1 tablespoon dried oregano
o 2 teaspoon ground cumin
o 1/2 teaspoon black pepper
o 1/2 teaspoon salt
o 4 green onions, chopped (optional)
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 a large, non-stick pan; add onion, bell pepper, celery and jalapeño. Sauté 7 minutes over medium heat. Stir in fresh tomatoes and carrots; sauté 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.
Recipe courtesy of The Ranch in Malibu