My absolute favorite go-to meal for cooler days is Veggie and Quinoa Chili. It’s great for a tailgate party, around a fire-pit and an easy frozen meal to deliver to a family who just had a baby. My boyfriend loves it too. We usually make a double batch and freeze the leftovers. And good news – it’s not only yummy it’s also healthy! It’s delicious fresh off the stove and like other chilies it’s amazing when reheated. It’s more on the mild side than spicy but packed with flavor. Feel free to substitute the canned items for fresh. You’re only 45 minutes away from the best meatless chili you’ve ever tasted. Let’s get cookin’!
- 2 red bell peppers
- 1 poblano pepper
- 2 lugs of olive oil (about 4 TBSP)
- 3 medium-sized yellow summer squash, chopped, quartered
- 2 medium-sized zucchini, chopped, quartered
- ¾ yellow onion, chopped
- 4 garlic cloves, minced
- 1 TBSP chili powder*
- 1 tsp ground cumin*
- ½ tsp paprika*
- ½ c water
- 2/3 c dry quinoa (uncooked)
- ¼ tsp kosher salt
- 1 (14.5 oz) can organic fire-roasted diced tomatoes, undrained
- 1 (15 oz) can no-salt-added pinto beans, rinsed and drained
- 1.5 c vegetable juice
- (optional) cheese to top
- (optional) plain Greek yogurt to top
- (optional) Food Should Taste Good multigrain tortilla chips
- * [May substitute for low-sodium chili seasoning packet if you prefer]
- Position oven rack on top rung and preheat broiler. Line a baking sheet with foil.
- Cut the bell peppers and chilies in half lengthwise. Remove seeds and membranes. Place the halves, skin side up, on the foil-lined baking sheet, and flatten with your hand. Broil 10 minutes (or until blackened). When you remove from the oven cover the baking sheet with another piece of foil and seal edges together. Let stand 10-15 minutes. Peel and chop coarsely.
- In a small saucepan, heat a small lug of olive oil over medium heat and sauté quinoa for two minutes, just until the grains turn golden. Remove from heat.
- Heat a large Dutch oven over medium-high heat. Add a good lug of olive oil and swirl to coat. Add squash, zucchini, onion and garlic and sauté for 4 minutes. Stir in chili powder, cumin and paprika [or substitute for chili seasoning packet] and sauté for 30 seconds. Add roasted peppers and poblano, ½ c water, quinoa, salt, tomatoes, beans and vegetable juice and bring to a boil. Reduce heat to medium-low, cover and simmer for at 20-25 minutes.
- Serve with a dab of Greek yogurt, cheese if desired, and multigrain tortilla chips. Enjoy!
– Inspired by Cooking’s Light’s Quinoa and Roasted Red Pepper Chili