Quinoa and Roasted Pepper Chili Recipe

Quinoa and Roasted Pepper Chili Recipe

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quinoa and roasted pepper chili

This vegetarian dish is guaranteed to make you delicious zing from poblano chilies. If you love spicy food, you definitely should try this recipe!

Ingredients:

  • 2 red bell peppers
  • 2 poblano chilies
  • 4 teaspoons olive oil
  • 3 cups chopped zucchini
  • 1 ½ cups chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon Spanish smoked paprika
  • ½ cup water
  • 1/3 cup uncooked quinoa, rinsed
  • ¼ teaspoon kosher salt
  • 14 ounce fire-roasted diced tomatoes with chipotles
  • 15 ounce no-salt pinto beans, rinsed and drained
  • 1 cup low sodium vegetable juice

Preparation:

  1. Preheat broiler.
  2. Cut bell peppers and chilies 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 chilies, 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.

Other healthy quinoa recipes here >>

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