Ingredients:
- 2 red bell peppers
- 2 poblano chiles
- 4 tsp olive oil
- 3 cups zucchini
- 1 1/2 cups chopped onion
- 4 garlic cloves
- 1/2 cup water
- 1/3 cup uncooked quinoa
- 1 can fire roasted tomatoes
- 1 can pinto beans
- 1 cup vegetable juice
- 1 tbs chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt
Instructions:
Prepare bell peppers and chiles by cutting them lengthwise into two pieces and cleaning out the seeds and membranes. Place the peppers skin side up on a baking pan lined with aluminum foil and flatten them with your hand. Place them under a preheated broiler for approximately ten minutes or until the skins start to turn black. Allow the peppers to stand for ten minutes then remove skins and chop in large pieces.
Add oil to a Dutch oven that is been preheated over a medium high burner. Chop zucchini and onion, and mince garlic. Add to pan and sauté for 5 minutes or until the onion becomes translucent and the garlic begins to brown. Add cumin, paprika, and chili powder and continue cooking for 30 seconds. Incorporate the peppers and chiles, half a cup of water, and the rest of the ingredients. Cook until the mixture comes to a boil, then reduce heat to medium low. Cook at a low simmer for 25 minutes and the quinoa is tender.
Tip: if you prefer a milder chili reduce the amount of chili powder and chiles you use by half.
