How to Make Quinoa and Roasted Pepper Chili

Ingredients

• 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

Directions

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.