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Quinoa and Roasted Pepper Chili Recipe

   
 

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     Quinoa and Roasted Pepper Chili

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 red bell peppers
2 poblano chiles
4 tsp olive oil
3 cups chopped zucchini
1 1/2 cups chopped onion
4 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp Spanish smoked paprika
 
1/2 cup water
1/3 cup uncooked quinoa
1 can tomato sauce
1 cup low-sodium vegetable juice

Instructions
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 hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.


Originally Submitted
10/10/2013





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