Quinoa Pepper Chili Written by ryannimilwich on March 19, 2020 in Chili Jump to RecipePrint Recipe Print Quinoa Pepper Chili 0 from 0 votes Recipe by DAVID BONOM Course: DinnerCuisine: AmericanDifficulty: Easy Servings4servingsPrep time25minutesCooking time45minutesTotal time1hour 10minutes Quinoa 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 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 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.