Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Quinoa and Roasted Pepper Chili
Quinoa and Roasted Pepper Chili
About the Recipe
Quinoa holds strong as one of our favorite ingredients for the healthy cook: a quick-cooking, gluten-free whole grain that’s also a good source of protein.
Quinoa is ideal in soups and stews because the grains don’t soak up too much liquid. Here it adds body and texture to a smoky vegetarian chili.
Chipotle chiles are jalapeños that have been dried and smoked. Start with 1 minced chile in about a tablespoon of the surrounding adobo sauce, then add more according to your heat preference.
This recipe is from By DAVID BONOM COOKING LIGHT
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
Getting it done:
Step 1
Preheat broiler.
Step 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.
Step 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.
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
Getting it done:
Step 1
Preheat broiler.
Step 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.
Step 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.
About the Recipe
Quinoa holds strong as one of our favorite ingredients for the healthy cook: a quick-cooking, gluten-free whole grain that’s also a good source of protein.
Quinoa is ideal in soups and stews because the grains don’t soak up too much liquid. Here it adds body and texture to a smoky vegetarian chili.
Chipotle chiles are jalapeños that have been dried and smoked. Start with 1 minced chile in about a tablespoon of the surrounding adobo sauce, then add more according to your heat preference.
This recipe is from By DAVID BONOM COOKING LIGHT
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