Tuesday, March 13

Quinoa & Roasted Pepper Chili

Tonight's dinner was so simple!  I found a new recipe for a smokey vegetarian chili using quinoa!!  I love how this one came together - all under 45 minutes and I can't wait to eat the leftovers for lunch tomorrow!  Maybe even on a baked sweet potato...???? Nom.  I tweaked this recipe a little bit, but you can find the original recipe in the December 2011 of Cooking Light Magazine.

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.

I love the quinoa sprinkled through this chili; it's chewey and almost gives the feel of meat - such a great alternative to grody veggie ground round or one of those other sick soy products (smells like catfood to me!) 

This would also be great served with fresh cilantro, cheddar cheese or even a spoonful of plain Greek Yogurt!


  1. Looks delicious and you are right about the fake meats, the quinoa really makes it. By the way what are romano beans? Buzzed ya. Have a great day.

    1. I think I would describe romano beans as a white/light kidney bean? Or maybe like a Navy bean? I noticed that every brand calls things differently!