Quinoa and Roasted Pepper Chili Recipe

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!


  • 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


  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.

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