A bowl of spicy Quinoa and Roasted Pepper Chili guarantees to take the chill off a cold winter's day. This vegetarian chili is loaded with fresh vegetables, pinto beans, and quinoa and gets its zing from poblano chiles.
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 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 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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.
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.
I did not find this overly spicy: I used 2 poblano chili, about 6-in long each; 3 zucchini, about 8-in each; 1/2 cup quinoa; and because I could not find the fire-roasted tomatoes with chipoltes, I added a minced chipolte with a bit of adobo sauce instead. I always omit the salt. Liked the quinoa in a solid vegetarian chili.
OMG. I followed this recipe exactly and it is so hot I can't eat it. Next time I'll really cut down on the poblano. Maybe a better way to list the ingredients would be to specify the measurement of the poblano rather than just saying "2 poblano chilies."
I used a bit of culinary latitude making this dish in order to utilize a couple of ingredients I had on hand. Instead of vegetable juice, I used a culinary vegetable stock with some sun-dried tomato paste added. I didn't have any quinoa on hand so I substituted couscous. I also added a bit of dry red wine that I had on hand. I used a can of regular fire-roasted diced tomatoes and added a chopped canned chipotle pepper. The flavor was absolutely wonderful. It had a nice complex taste from the roasted peppers, chili powder, cumin, smoked paprika and the chipotle pepper. This is a keeper. I have tried many vegetarian chili recipes, this is by far the best.
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.
I followed the recipe closely. Used yellow squash instead of zucchini--turned out pretty. I agree: it's a spicy pot of food. I used the milder chili powder from my pantry, not sure how spicy that can of tomatoes was and then there's the poblanos. I did not taste them on their own. Thank goodness we like things spicy around here. A good slice of bread balanced it out. I would tone it down next time.
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?
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!