Quinoa and Roasted Pepper Chili


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

1 (15-ounce) can pinto beans, rinsed and drained

1 cup vegetable juice

Method of Preparation:

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; saut 4 minutes. Stir in chili powder, cumin, and paprika; saut 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.