Roasted Pepper & Quinoa Chili
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The many ways of chili…made with pinto, kidney white or black beans, ladled over rice or not; with tomatoes, bell peppers or corn… I love chili in all its many meatless incarnations and this one which includes zucchini and quinoa looked particularly good and different – and fast to make. Perfect for a cold night when time is a fleeting commodity. Cooking Light gets the nod for this – minus the olive oil and cheese.
Roasted Pepper & Quinoa Chili
Serves 4
2 red bell peppers
2 poblano chilies
2 medium-sized zucchini, diced
1 large onion, diced
4 cloves garlic, minced
1/4+ cup vegetable broth
1/2 tbsp. chile powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 1/2 cups vegetable broth
1/3 cup uncooked quinoa
1 14.5 oz. can fire-roasted diced tomatoes
1 15 oz. can pinto beans, rinsed and drained
salt & pepper to taste
Preheat broiler.
Cut bell peppers and chiles in half and clean out seeds. Place them, skin-side up, on foil-lined baking sheets. Slightly flatten peppers with hand so that they broil evenly. Broil for about 10 minutes or until skins are blackened. Place in a paper bag and close tightly. Let stand for about 10 minutes, then peel and coarsely chop. Set aside.
Heat a large pot over medium-high heat. Add 1/4 cup vegetable broth, zucchini, onion and garlic and saute for 5 minutes. Stir in chile powder, cumin and paprika. Saute for 30 seconds. Add the roasted peppers, chiles, 1 1/2 cups vegetable broth and the remaining ingredients. Bring to a boil, then turn heat down so that the chili is simmering. Cook for 20 minutes, or until quinoa is tender.
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