Easy Quinoa and Roasted Pepper Chili Recipe

Posted on Jul 28 2015 - 11:30am by Adriana Pezzuto

Easy Quinoa and Roasted Pepper Chili Recipe

Easy Quinoa and Roasted Pepper Chili Recipe

Easy Quinoa and Roasted Pepper Chili Recipe

Easy Quinoa and Roasted Pepper Chili Recipe 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

Easy Quinoa and Roasted Pepper Chili Recipe Preparation Instructions

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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