Quinoa Pepper Chili

Quinoa Pepper Chili

0 from 0 votes
Recipe by DAVID BONOM Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time





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.


  • 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


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *