Quinoa & Roasted Pepper Chili
2 red bell peppers
1 large anaheim pepper, sliced in half and seeded
1 medium sized jalapeno pepper, sliced in half and seeded
1 medium red chili pepper
2 cups chopped zucchini
1 cup chopped yellow onion
5 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
sea salt to taste
1/2 tsp paprika
1/2 cup water
1/3 cup uncooked quinoa
1 can Aylmer Accents Chili Style tomatoes
1 can Romano beans, drained and rinsed
1 cup V8 juice
Preheat the broiler. Cut all of your peppers and chilis in half lengthwise, discarding all of the seeds and membranes (that's where all the spicy is!!). Arrange your peppers on a baking sheet skin side up and broil until the skins start to blacken and bubble. Remove from oven and seal in a large ziplock bag and allow to sweat for about 10 minutes.
After 10 minutes is up, you should be able to easily peel off the skin - I sometimes like to leave a bit of black bits, but you do whatever you want. Coarsely chop the red bell peppers and the anaheim pepper. With the other little ones, chop them really finely. Set them aside. The meal will come together really quick now.
In a large pot, heat oil. Cook the zucchini, onion and garlic for about 4 minutes. Add all of the spices and heat for about 30 seconds.
Add the rest of the ingredients and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes or until the quinoa is tender.
This would also be great served with fresh cilantro, cheddar cheese or even a spoonful of plain Greek Yogurt!