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
How to Make It
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.
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.
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The chili was good and very healthy, but sorely lacking depth. This is somewhat helped by adding chili basics such as sour cream and cheese as garnishes, and chopped tomatoes on top can add some nice acidity. For the depth, we added some white miso paste and it helped a lot, but you can probably accomplish a similar effect with Season-all or Maggi sauce. Next time, we'll use beer instead of the water, and that will probably make the flavor more complex.
This recipie was healthy, easy and delicious. I it made exactly as stated with the only exception being the canned tomatoes w/ chipotle...I could not find them. I used a can of regular fire roasted tomatoes and added two chipotle peppers (found canned in adobo sauce). This does bring some heat, so only use one if you don't want this dish too spicy. We served this over rice. My husband and our boys really liked it. We will be making this again - for sure!
This was fantastic. So flavorful. I made exactly as listed except for using regular fire-roasted tomatoes rather than ones with chipotles. Definitely will make again,
On a different note, for the reviewers who complained that this was too hot and spicy, I don't think it would have been the poblanos, as they're a mild chili pepper. Maybe you grabbed the wrong kind?
Really good recipe! Used Anaheim peppers since there weren't any poblano at the store. Also had to use plain fire-roasted tomatoes, but added chipotle seasoning. I thought it had a nice level of heat, although I just added some sour-cream and that cooled it right down. The BF even asked for MORE heat next time I make it.
I really liked this recipe. I basically followed the recipe exactly, but added a few extra beans and I think I also bumped up the spices a bit. I froze extra portions for lunches. My boyfriend and I really enjoyed it, and will probably make again.
Love this recipe! I used three cups of carrots because I don't like zucchini, I also subbed two cans of tomatoes for the one can of tomatoes and cup of veggie juice. Also now that I'm not in Texas anymore tomatoes with chipotle are impossible to find so instead I just used plain fire roasted tomatoes and a half a can of chipotles in adobo. I like things spicy so I even added some cayenne and two LARGE poblanos...too me it wasn't very spicy, instead it has a very well rounded roasted chili flavor which is great! Easy to separate in containers for a quick grab and go lunch too.
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