Quinoa and Roasted Pepper Chili

Yea, I noticed that as well.  Why is that?  It's disappointing.

It sure would be nice to be able to save the recipes in our box, like we used to be able to! New format is useless!

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!

I didn't try it yet; but I'm excited to give it a try! 😋

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. 

We didn't find this overly spicy either. Couldn't find fire roasted tomatoes with chipotles so substituted fire roasted tomatoes with garlic. I also added fresh spinach in the last few minutes. Yummy!

Healthy, delicious, and filling! Loved it!

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.

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.

Love the flavor. I did add some chopped chipotle peppers for some heat. Will definitely be making this again.

I'm trying to decide whether to revisit this recipe. I mostly followed it as written, though I used a regular can of fire roasted tomatoes and added one minced chipotle chile because that's what I had on hand. It was VERY hot, and we like hot food at our house. I tried to fix the problem by throwing in some pureed diced tomatoes and also added some frozen corn to get it out of the freezer. ;-) I perhaps overdid with the puree (bland), though the corn was a very nice addition. We ate all of the chili, but I can't say anyone was running toward the leftovers.

I didn’t have access to the roasted tomato with chili, but I found I didn’t really need them given my low tolerance to extreme spiciness. In the end I ended up doubling the recipe, but only using two poblano chilies which was good enough for me. Although the recipe states that it will produce 4 servings (8 doubled), I am now on my 11th serving and it is still delicious. To mix it up I did throw it on top of chicken covered in a bit of chili powder (tomorrow will be a good serving of quinoa), which was a delicious alternative to this recipe. Overall my rating was influenced by the inexpensiveness of the meal, the ease of which it was cooked, the quality of leftovers, and the adaptability of the meal.

Made this for the first time and loved it. Didn't have the correct type of chilis and it wasn't as hot as we would have liked. Will add more next time -- or more chili powder. I increased quinoa to 1/2 cup. Served with grated cheddar cheese. Will definitely make again.

Really tasty- didn't even need salt. I did alter it slightly by adding more quinoa (about another 1/3 cup), and added a bit of chicken broth to it for a little more liquid. The peppers were kind of a pain in the butt to peel the skin off, though. We added cheese, green onions, and avocado as toppings.

We are still new to Quinoa, but we thought this was pretty good. I used regular fire-roasted diced tomatoes (couldn't find the ones with chipotles) and regular V8 (it's what we had on hand). We didn't find it overly spicy - perhaps b/c of the tomato substitution.

This was really yummy! As for the poblanos, the thing people need to remember about them is that the heat level can vary GREATLY from one to the next. The only way to know how hot your pepper is, is to try a little bit before adding it to the chili. To save time, I grilled all the peppers over the weekend when we had the grill going anyway, and chopped them & kept them in the fridge. I used a can of mild Rotel tomatoes instead of the chipotle tomatoes, but added a chipotle pepper for the flavor. I increased the quinoa to 1/2 cup like others suggested, and used yellow squash along with the zucchini. Great dish for "Meatless Monday" and the leftovers were even better the next day for lunch.

Ludicrously delicious. Probably took a little more time to cook than I would have liked for a weeknight, but this is a delightfully hearty meal that left me full and satisfied for about 8 hours after I ate. Served with pita because it is spicy and you'll need something to cool your palate.

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.

I agree that this was a bit spicy (and I like spicy) and I couldn't even use the tomatoes with chipotle (couldn't find any). And I would use more quinoa like another reviewer said. But that said, I still loved it!

I did not have problems with this recipe being overly spicy as other reviewers did, but I did make a few changes. I used one large poblano (I agree with the other reviewer - poblanos vary greatly in size, so 2 poblanos can mean a lot of different things) and made sure to remove seeds and membranes. Also, I used plain diced tomatoes (no salt added) instead of diced toms with chipotle. Another change I made that probably had nothing to do with the spice factor was that I added an extra half can of diced tomatoes instead of 1 cup of vegetable juice because I couldn't find a small container of it. Finally, I used cannelini beans instead of pinto. With these changes, I thought it was excellent (and filling). Next time, I will use a 1/2 cup of quinoa instead of 1/3 - I felt the quinoa got a little lost. I went a different direction and served with diced avocado, 2% shredded cheddar, and RF sour cream instead of the naan as pictured.

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.

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."