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      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.