Vegetarian Chili - Anasazi Chili with Quinoa

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* Exported from MasterCook *

 

Anasazi Chili with Quinoa

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon safflower oil

1 large onion -- chopped fine

1 red bell pepper -- chopped

3 tablespoons chili powder, commercial or homemade

1 teaspoon ground cumin

1 teaspoon dried oregano, preferably Mexican

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 cups chopped plum tomatoes, fresh or canned

3 cups cooked anasazi beans

1 1/2 cups water

 

The anasazi is a sweet, meaty bean, whose name means " the ancient ones " in the

Navaho language. Paired with fresh-cooked quinoa, the high protein grain grain

of the ancient Incas, it becomes a dish steeped in Native American heritage. If

anasazi beans are unavailable, use pinto or kidney beans.

 

Heat the oil in a large chili pot over medium heat. Add the onion and bell

pepper, cover, and cook until the onion is softened, about 5 minutes. Add the

chili powder, cumin, oregano, salt, and pepper. Stir to blend. Add the

tomatoes, anasazi beans, and water. Bring to a boil, lower the heat, and simmer

30 minutes, stirring occasionally. Taste, and adjust seasonings. Spoon the

chili over hot quinoa.

 

 

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Per serving: 51 Calories (kcal); 4g Total Fat; (60% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 538mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0