Quinoa and Roasted Pepper Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A bowl of spicy Quinoa and Roasted Pepper Chili guarantees to take the chill off a cold winter's day. This vegetarian chili is loaded with fresh vegetables, pinto beans, and quinoa and gets its zing from poblano chiles. Ingredients:
2 red bell peppers |
2 poblano chiles |
4 teaspoons olive oil |
3 cups chopped zucchini |
1 1/2 cups chopped onion |
4 garlic cloves, minced |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon spanish smoked paprika |
1/2 cup water |
1/3 cup uncooked quinoa, rinsed |
1/4 teaspoon kosher salt |
1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained |
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained |
1 cup low-sodium vegetable juice |
Directions:
1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.
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