Quinoa and Roasted Pepper Chili

INGREDIENTS:

This recipe makes 4 Servings

  • 2 red bell peppers
  • 2 poblano chiles
  • 4 teaspoons olive oil
  • 3 cups chopped courgette
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Spanish smoked paprika
  • 1/2 cup water
  • 1/3 cup uncooked quinoa, rinsed
  • 1/4 teaspoon kosher salt
  • 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
  • 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
  • 1 cup vegetable stock

METHOD:

  • Preheat pan.
  • 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. Cook for 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 saucepan with a lid over medium-high heat. Add oil to pan; swirl to coat. Add courgette, 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.