Quinoa and Roasted Pepper Chili

Quinoa and Roasted Pepper Chili | Lean and Green Body Blog


  • 2 red bell peppers
  • 2 poblano chiles
  • 4 teaspoons grapeseed 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 kosher salt
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained 
  • 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
  • 1 cup bone broth or vegetable broth


Quinoa and Roasted Pepper Chili | Lean and Green Body Blog
  1. Preheat broiler.
  2. Cut bell peppers and chiles in half lengthwise; discard seeds. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Remove and let stand 10 minutes. Peel and coarsely chop.
  3. Heat a large skillet on medium-high heat. Add oil to pan; swirl to coat the pan. 
  4. Add zucchini, onion, and garlic; sauté 4 minutes. 
  5. Stir in chili powder, cumin, and paprika; sauté for approximately 30 seconds. 
  6. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. 
  7. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

Jennifer Khosla

Founder, Lean and Green Body.  Mind Body Wellness Practitioner, Holistic Nutrition Specialist and Experienced Registered Yoga Teacher; Jennifer Khosla received her B.S. in Athletic Training from Springfield College. She later went on to study clinical dietetics, holistic nutrition and modalities to heal the body naturally through nutrition and lifestyle.