114.5-ounce can fire-roasted diced tomatoes with chipotles, undrained
115-ounce can no-salt-added pinto beans, rinsed and drained
1cuplow-sodium vegetable juice
Instructions
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.