MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quinoa Chili
Categories: Chili, Crockpot, Vegetarian
Yield: 6 Servings

1 1/2 c Quinoa; uncooked
3 c Water or bean cooking liquid
1 1/2 c Cooked kidney beans
- (1 can);
- drained & rinsed
1 1/2 c Cooked black beans (1 can);
- drained & rinsed
1 c Unsalted tomato sauce -OR-
1/4 c Unsalted tomato paste; plus:
3/4 c Water
1 tb Olive oil
1/4 c Onion; chopped
1 Celery rib; diced
2 cl Garlic; up to 3 cl, minced
2 tb Jalapeno pepper; minced
1/2 Green bell pepper; diced
1/2 Red bell pepper; diced
1 ts Cumin powder
2 ts Ground coriander
1 ts Paprika
1 ts Dried basil leaf
1/2 ts Dried thyme leaf
1/2 ts Dried marjoram leaf
1/8 ts Chipotle or chile powder;
- or to taste
1 Bay leaf
1 tb Light molasses
1 tb Braggs Liquid Aminos or
- soy sauce
1/4 c Cilantro; chopped
Black pepper;
- fresh ground, to taste

Stovetop:

Soak the quinoa for 5 minutes. Rinse, then drain into a colander. If
using canned beans, drain into a colander and rinse well. Peel &
mince the garlic and jalapeno pepper. Dice the onion. Wash and trim
the celery, slice lengthwise, then crosswise to dice. Seed and dice
the red and green pepper. Heat the oil on medium-high in a Dutch oven
or large sauce pan. Fry the garlic, jalapeno, onion, and celery until
soft, about 5 minutes. Add the peppers and fry for 5 minutes. Add the
spices and herbs, stir for 2 minutes. Add the beans, water or bean
liquid, molasses, tomato sauce, and quinoa. Bring to boil, cover, and
simmer 20 minutes or until quinoa is cooked. Stir in Braggs or soy
sauce, and pepper. Adjust seasonings. Serve garnished with cilantro.
Optionally add a dollop of dairy or non-dairy sour cream to each bowl.

Crockpot:

Black beans and white kidney (cannellini) beans contain the toxin
phytohennagglutenin. Red kidney beans contain a much higher amount.
You can get rid of the toxin, through long soaking (12 to 24 hours),
with 2 or 3 changes of water, then boiling the beans (skimming the
foam) for 10 to 15 minutes before adding to the crockpot. It's a good
idea to preheat the crockpot on high before adding the beans.

Saute jalapeno, garlic, celery, and peppers in oil for 5 minutes on
med-high. Add spices and herbs, stir 2 minutes. Combine with water,
tomato sauce, salt, quinoa, and beans in a 6 qt crockpot. Cover and
cook on low for 5 to 6 hours. Add Braggs or soy sauce, molasses,
pepper. Serve garnished with chopped clilantro and sour cream
(optional).

Per 194 g: 227 cal, 39 g carbs, 4 g fat, 183 mg sodium, 8 g fiber,
11 g protein, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20181206010114/
https://www.savvyvegetarian.com/vegetarian-recipes/ quinoa-chili.php>

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