Quinoa Pepper Chili Written by ryannimilwich on March 19, 2020 in Chili Jump to RecipePrint Recipe Print Quinoa Pepper Chili0 from 0 votesRecipe by DAVID BONOM Course: DinnerCuisine: AmericanDifficulty: EasyServings4servingsPrep time25minutesCooking time45minutesTotal time1hour 10minutesQuinoa holds strong as one of our favorite ingredients for the healthy cook: a quick-cooking, gluten-free whole grain that’s also a good source of protein. Quinoa is ideal in soups and stews because the grains don’t soak up too much liquid. Ingredients2 Red Bell Peppers2 Poblano Chiles4 Tsp Olive Oil3 Cups Chopped Zucchini1 1/2 Cups Chopped Onion4 Cloves Garlic, minced1 Tbsp Chili Powder1 Tsp Ground Cumin1/2 Tsp Spanish Smoked Paprika1/2 Cup Water1/3 Cup Uncooked Quinoa, rinsed1/4 Tsp Kosher Salt1 Can (14 1/2 Ounce) Fire-roasted Diced Tomatoes with chipotles1 Can (15 Ounce) No Salt added Pinto Beans1 Cup Low-Sodium Vegetable JuiceDirectionsPreheat broiler. 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. 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, 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.