Quinoa and Roasted Pepper Chili

Quinoa and Roasted Pepper Chili {Sweet Pea's Kitchen}

I’m so over all of this snow we’ve  been having the past few weeks! The snow, the high winds and freezing temperatures-it’s driving me crazy! Oh what’s that? We’re supposed to get another 6 inches of snow? Ugh! Is it too much to ask to have my feet buried in the sand right now instead of these snow boots?

When the weather turns cold and snowy, all I want to eat is soup. A big, warm and comforting bowl of soup! This delicious vegetarian take on chili is loaded with fresh vegetables, pinto beans, and quinoa.  It has a nice little zing from the poblano chiles and is packed with plenty of chunky wonderfulness. The perfect dinner to chase away those winter blues!

Quinoa and Roasted Pepper Chili {Sweet Pea's Kitchen}

Quinoa and Roasted Pepper Chili

Yield: Serves 4 (serving size: 1 1/2 cups)

Prep Time: 25 minutes

Total Time: 45 minutes


2 red bell peppers
1 large poblano chile
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
1/2 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


Preheat broiler. 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 your hand. Broil 10 minutes or until blackened. Place bell peppers and chiles in a paper bag and fold to close tightly. Let stand 10 minutes before peeling and coarsely chopping.
In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Add zucchini, onion, and garlic. Sauté 4 minutes or until the onions have softened and browned. Stir in chili powder, cumin, and paprika and sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, quinoa, salt, diced tomatoes, pinto beans and vegetable juice. Reduce heat to medium-low, cover and simmer for 20 minutes or until quinoa is tender.

Amount per serving
Calories: 258 Fat: 6.3g Saturated fat: 0.9g Monounsaturated fat: 3.6g Polyunsaturated fat: 1.2g Protein: 9.7g Carbohydrate: 42.1g Fiber: 9.8g Cholesterol: 0.0mg Iron: 3.7mg Sodium: 430mg Calcium: 108mg

Source: adapted from Cooking Light, December 2011



10 Responses to “Quinoa and Roasted Pepper Chili”

  1. #
    Caroline — March 4, 2013 @ 6:41 pm

    Mmmm yummy! I’ve been on a quinoa kick lately, so I’m all about this recipe. And I almost have all of the ingredients at home. How perfect. :)

  2. #
    Dana — March 4, 2013 @ 6:52 pm

    As a fellow Peoria, IL elementary teacher, I hear you on the snow thing! (We haven’t even been able to squeeze 1 snow day out of all of this!!) I’m so sick of winter and so ready for spring! This soup looks delicious…definitely will grab the needed ingredients the next time I run to the store! Thanks for sharing!

    Loved reading through some of your past posts…my husband and I just moved here last summer for his residency. Hope you are enjoying Peoria so far!

  3. #
    Jenn — March 4, 2013 @ 6:58 pm

    This sounds way cute!

  4. #
    Amy @ Elephant Eats — March 4, 2013 @ 8:22 pm

    OH man, I’m so jealous of all your snow! Send some this way, hehe. This chili looks like a great way to warm up. Love the quinoa addition!

  5. #
    wendy@chezchloe — March 5, 2013 @ 12:01 pm

    Hadn’t thought to put quinoa in a chili recipe. GREAT idea. Thanks!

  6. #
    ChgoJohn — March 5, 2013 @ 6:06 pm

    I’m heading out to clear some show now and will be back again tonight or tomorrow morning. Some of this chili sure would be a welcome sight when I come back inside.

  7. #
    Kelly Ann — March 6, 2013 @ 7:00 pm

    I’m always looking for more ways to use quinoa, this is perfect! Thanks for the recipe!!

  8. #
    Pat — March 24, 2013 @ 10:52 am

    I LOVED this recipe! I cook just for me and often worry whe I try something new that I will be stuck with it for days–but I was just sad to reach the end of this yummy chili! It microwaves well and was actually even better on day two. I added some diced avocado and crumbled tortilla chips for variety. Can’t wait to make it again.

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