Spicy Quinoa Chili

Posted by Overstock Drugstore on 14th Sep 2015

The leaves are changing colors and the weather is getting colder which means fall is just around the corner. With fall comes delicious "warm" recipes; among our favorites is this Spicy Quinoa Chili.

You Will Need:

• 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 smoked paprika

• 1/2 cup water

• 1/3 cup uncooked quinoa, rinsed $

• 1/4 teaspoon 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

Bringing it All Together:

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.