Quinoa & Roasted Pepper Chili

I discovered this vegetarian recipe in Cooking Light (one of my favorite magazines) and modified it using the ingredients I had on hand. It is full of fresh flavors and if you have any leftovers they are even better. I love soup, chili, stews, one-pot wonders of any kind!

• 1 - 12 oz. jar roasted red bell peppers, drained
• 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, undrained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 cup low-sodium V8

Preheat broiler.  Chop bell peppers and set aside. Cut 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. (Sorry, no pic)


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.

Serve with crackers, cornbread, rolls, whatever you have on hand.