Quinoa and Roasted Pepper Chili
Quinoan and Roasted Pepper Chili is Head to the store and pick up ground cumin, bell peppers, no-salt-added pinto beans, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
Heat a large Dutch oven over medium-high heat.
Add oil to pan; swirl to coat.
Add zucchini, onion, and garlic; saut 4 minutes. Stir in chili powder, cumin, and paprika; saut 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.