Quinoa Pepper Chili
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
45
minutesTotal time
1
hour10
minutesQuinoa 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.
Ingredients
2 Red Bell Peppers
2 Poblano Chiles
4 Tsp Olive Oil
3 Cups Chopped Zucchini
1 1/2 Cups Chopped Onion
4 Cloves Garlic, minced
1 Tbsp Chili Powder
1 Tsp Ground Cumin
1/2 Tsp Spanish Smoked Paprika
1/2 Cup Water
1/3 Cup Uncooked Quinoa, rinsed
1/4 Tsp Kosher Salt
1 Can (14 1/2 Ounce) Fire-roasted Diced Tomatoes with chipotles
1 Can (15 Ounce) No Salt added Pinto Beans
1 Cup Low-Sodium Vegetable Juice
Directions
- Preheat 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.
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