Black Bean and Quinoa Chili

I got this recipe from my friend, Jenn P.  And then I changed just one little thing.  And it is crazy good!  I loved this meal and so did the rest of the family.  Even Jack who has "issues" with beans of all kinds was able to eat it.  There is a lot of preparation, but the results are well worth it.

1 cups rinsed and drained quinoa
2 cups water
1 large onion, diced
1 green bell pepper, seeded and diced
1 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tomatoes, cored and diced/1 cup diced carrots
Two 16-oz. cans black beans, drained
One 28-oz. can crushed tomatoes
4 cups low-salt beef broth
1 T. chili powder
1 T. dried parsley (2 T. fresh)
1 T. dried oregano
2 t. ground cumin
1/2 t. black pepper
1/2 t. salt
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, beef broth 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.