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Quinoa Roasted Pepper Chili
09/12/2014

Perfect for the fall Quinoa and Roasted Pepper Chili. This recipes makes 4 servings. Recipe from Cooking Light

2 red bell peppers

2 poblano chilies

4 tsp Olive oil

3 cups chopped zucchini

1 1/2 cups of chopped onion

4 cloves of garlic minced

1 TBL chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 cup water

1/3 cup uncooked quinoa

1/4 tsp kosher salt

1 (14.5 oz) can fire roasted tomatoes with chipotles undrained

1 (15oz) can no salt pinto beans rinsed and drained


1 cup low sodium vegetable juice

Preheat broiler

Cut bell peppers and chills in half discard seeds and membranes. Put halves skin side up on foil lined cookie sheet put in oven for 10 minutes or until black. Put in a paper bag close tightly and let stand for 10 minutes the peel off skin and chop

Heat a large Dutch oven over medium high heat. Add oil then add zucchini, onion and garlic. Saut? 4 minutes then add chili powder cumin and paprika, saut? 30 seconds. Add roasted peppers and chilies water and remaining ingredients bring to a boil. Reduce heat and simmer covered for 20 minutes








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