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