Quinoa and Roasted Pepper Chili

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.

Instructions

1
Preheat broiler.
Equipment you will use
BroilerBroiler
2
Cut bell peppers and chiles in half lengthwise; discard seeds and membranes.
Ingredients you will need
Bell PepperBell Pepper
Chili PepperChili Pepper
SeedsSeeds
3
Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened.
Equipment you will use
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Place in a paper bag; fold to close tightly.
5
Let stand 10 minutes. Peel and coarsely chop.
6
Heat a large Dutch oven over medium-high heat.
Equipment you will use
Dutch OvenDutch Oven
7
Add oil to pan; swirl to coat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
8
Add zucchini, onion, and garlic; saut 4 minutes. Stir in chili powder, cumin, and paprika; saut for 30 seconds.
Ingredients you will need
Chili PowderChili Powder
ZucchiniZucchini
PaprikaPaprika
GarlicGarlic
CuminCumin
OnionOnion
9
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 you will need
PeppersPeppers
Chili PepperChili Pepper
QuinoaQuinoa
WaterWater
DifficultyHard
Ready In45 m.
Servings4
Health Score100
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