Name: Quinoa Chili
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, Healthy
Ingredients: 2 red bell peppers; 2 poblano chiles; similar to the elongated large green chilis sold in most supermarkets across the UAE; 1fl oz. olive oil; 2 onions; chopped; 4 garlic cloves; minced; 3 zucchini; chopped; ½ tsp. smoked paprika; 1 tbsp. chili powder; 1 tsp. ground cumin; 2oz. uncooked quinoa; rinsed; 4fl oz. water; Salt to taste; 1 can fire-roasted diced tomatoes; Hunt’s does them; 1 can pinto beans; drained and rinsed; 1 tin v8 vegetable juice

Posted on

7 January 2013

by

ewfood

Ingredients

2 red bell peppers

2 poblano chiles, similar to the elongated large green chilis sold in most supermarkets across the UAE

1fl oz. olive oil

2 onions, chopped

4 garlic cloves, minced

3 zucchini, chopped

½ tsp. smoked paprika

1 tbsp. chili powder

1 tsp. ground cumin

2oz. uncooked quinoa, rinsed

4fl oz. water

Salt to taste

1 can fire-roasted diced tomatoes, Hunt’s does them

1 can pinto beans, drained and rinsed

1 tin v8 vegetable juice

Preparation

1

Preheat the oven to 220°C. Rinse the peppers and chili and put them in the oven for about an hour until they’re blackened. Remove them from the oven and place them in a plastic bag, seal it tightly and leave for a few minutes. Remove the capsicum from the bag and peel them, discard the seeds and roughly chop them.
2

Heat the oil in a thick bottomed pan on a medium high heat. Add the onions and sauté them for a minute or two. Then add the garlic and zucchini and sauté for a further three to four minutes. Stir in the paprkika, chili and cumin and sauté for another minute.
3

Add the roasted chilis and stir them in to combine the flavours.
4

Add the remaining ingredients and bring to a boil. Reduce the heat and allow the chili to simmer until the quinoa is cooked through and tender. Serve hot.