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
1½ cups chopped onion
4 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon Spanish smoked
paprika
½ cup water
⅓ cup uncooked quinoa, rinsed
¼ teaspoon kosher salt
1 (14.5-ounce) can re-roasted
diced tomatoes with chipotles,
undrained
1 (15-ounce) can no-salt-added
pinto beans, rinsed and drained
1 cup low-sodium vegetable juice
Instructions
Preheat broiler.
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.