Roasted Pepper & Quinoa Chili

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Bowls of Quinoa ChiliThe many ways of chili…made with pinto, kidney white or black beans, ladled over rice or not; with tomatoes, bell peppers or corn… I love chili in all its many meatless incarnations and this one which includes zucchini and quinoa looked particularly good and different – and fast to make.  Perfect for a cold night when time is a fleeting commodity.  Cooking Light gets the nod for this – minus the olive oil and cheese.

Roasted Pepper & Quinoa Chili
Serves 4

2 red bell peppers
2 poblano chilies
2 medium-sized zucchini, diced
1 large onion, diced
4 cloves garlic, minced
1/4+ cup vegetable broth
1/2 tbsp. chile powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 1/2 cups vegetable broth
1/3 cup uncooked quinoa
1 14.5 oz. can fire-roasted diced tomatoes
1 15 oz. can pinto beans, rinsed and drained
salt & pepper to taste

Preheat broiler.

Cut bell peppers and chiles in half and clean out seeds.  Place them, skin-side up, on foil-lined baking sheets.  Slightly flatten peppers with hand so that they broil evenly.  Broil for about 10 minutes or until skins are blackened.  Place in a paper bag and close tightly.  Let stand for about 10 minutes, then peel and coarsely chop.  Set aside.

Heat a large pot over medium-high heat.  Add 1/4 cup vegetable broth, zucchini, onion and garlic and saute for 5 minutes.  Stir in chile powder, cumin and paprika.  Saute for 30 seconds.  Add the roasted peppers, chiles, 1 1/2 cups vegetable broth and the remaining ingredients.  Bring to a boil, then turn heat down so that the chili is simmering.  Cook for 20 minutes, or until quinoa is tender.

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