Main dish

Quinoa and Roasted Pepper Chili

Quinoa and Roasted Pepper Chili
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.
Cuisine: American
Recipe type: Main dish
  • 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
  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, ½ 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.

Watch the recipe video here:

Hot chili really hits the spot on cold nights ☺️ GET THE RECIPE: (via Well Done)

Posted by MyRecipes on Wednesday, January 9, 2019