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Quinoa & Roasted Pepper Chili

Source of Recipe

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Quinoa & Roasted Pepper Chili

Myrecipes.com – e-mail
Cooking Light - December 2011 - David Bonom,
Reviews rate this recipe 4.4 of 5 stars.
Serves 4 (serving size: 1-1/2 cups)
Hands-on: 25 Minutes - Total time: 45 Minutes

A bowl of spicy Quinoa and Roasted Pepper Chili guarantees to take the chill off a cold winter's day. This vegetarian chili is loaded with fresh vegetables, pinto beans, and quinoa and gets its zing from poblano chiles.

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

Preparation:
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; 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.

One 1-1/2 cups serving equals: Calories 258; Fat 6.3 g (Satfat 0.9 g, Monofat 3.6 g, Polyfat 1.2 g); Protein 9.7 g; Carbohydrate 42.1 g; Fiber 9.8 g; Cholesterol 0.0 mg; Sodium 430 mg