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.

Yield:
Serves 4 (serving size: 1 1/2 cups)

Ingredients

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

Preparation

1. Preheat broiler.

2. 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.

3. 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.

Nutritional Information

Amount per serving

Calories 258
Fat 6.3 g
Satfat 0.9 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 9.7 g
Carbohydrate 42.1 g
Fiber 9.8 g
Cholesterol 0.0 mg
Iron 3.7 mg
Sodium 430 mg
Calcium 108 mg