Serves: 4
Ingredients
2 red bell peppers
2 pasilla chiles, or poblanos
4 tsp. olive oil
3 cups chopped zucchini
1 & 1/2 cups chopped onions
4 cloves of garlic, minced
1 & 1/2 Tbsp. chili powder
1 & 1/2 tsp. cumin
3/4 tsp, smoked paprika
1 & 1/2 cups chicken broth
1/3 cup uncooked quinoa, rinsed
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can black bean, drained and rinsed
Optional toppings: jalapenos, cheese, toasted corn tortillas
Directions
Preheat broiler. Wash and cut peppers and chiles in half lengthwise. Discard seeds.
Place on a foil lined baking sheet. Broil 10 minutes, or until blacked. Let cool.
Peel skin and then coarsely chop. Heat oil over medium-high heat in a large Dutch oven. Saute zucchini, onion and garlic for 4 minutes.
Stir in seasonings and saute for 30 seconds.
Add remaining ingredients (except for toppings) and bring to a boil.
Reduce heat to medium-low, cover and simmer for 20 minutes.
Enjoy!
Very filling and not lacking in flavor at all!
Recipe adapted from: http://www.myrecipes.com/recipe/quinoa-roasted-pepper-chili-50400000117880/
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