Quinoa Veggie Chili

This meal turned out to be an instant hit and a new weeknight favorite.  It takes about an hour to cook and is delicious, light, and healthy.  I used the grill to roast the peppers, but it can easily be done entirely indoors.

Ingredients:

• Quinoa
• Black beans & red kidney beans
• Zucchini
• Red bell pepper & Pablano pepper
• Taste of Tuscany chicken broth
• Diced onion, shallot, and garlic
• 2 cans diced tomatoes
• Chili powder, smoked paprika, and cumin

Step 1: Prep.  Finely chop 1/2 onion and a shallot and set aside.  Slice red bell pepper into 4 flat sides.  Slice pablano pepper in half.  Open and strain one can red kidney beans and one can black beans, set aside.  Cut 1 zucchini into centemeter size cubes.

 

                         

 

Step 2: Roast the peppers on the grill.  Pull them when there is a nice char on both sides, and cut them into small pieces.



 

 

Step 3: Sautee diced onion, shallot, garlic, and zucchini in a little bit of olive oil for about 5 minutes.

 

Step 4: Add chili powder, cumin, and smoked paprika (do this to taste or your liking).  Next add the roasted peppers and sautee with the seasoning for another minute or two. 

 

Step 5: Add two cans of diced tomatoes, beans, 1 cup quinoa, and then enough taste of tuscany chicken broth to just cover all of the ingredients.  Cover and allow to reduce and cook all ingredients together.



 

Step 6: Once the chili is almost done check for taste.  My powder seasoning was pretty good and to my liking, but I did add some brown sugar near the end.  Enjoy!