Quinoa And Roasted Pepper Chili Recipe

Name: Quinoa And Roasted Pepper Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 with chipotles, undrained; 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained; 1 cup low-sodium vegetable juice

Servings: persons

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 with chipotles, undrained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 cup low-sodium vegetable juice

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; saute 4 minutes. Stir in chili powder, cumin, and paprika; saute 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.
4
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5
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318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 red bell peppers, 2 poblano chiles, 4 teaspoons olive oil, 3 cups chopped zucchini, and more.

Yes, Quinoa And Roasted Pepper Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa And Roasted Pepper Chili

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