Quinoa and Roasted Peppers Chili

Quinoa Chili With Roasted Peppers Recipe

It is almost the weekend!

When I started writing my blog I began following Inspire and Indulge.  Leah of Inspire and Indulge and I  both were first time bloggers right around the same time and it has been fun to see Leah’s blog grow and follow all of her delicious recipes & creative crafts.

I have been wanting try quinoa chili and this was just the inspiration.  I took this inspiration along with a recipe I found in Cooking Light a while ago that I wanted to try and did a few alternations and came up with this quinoa and roasted pepper chili (but since I am a huge fan of my slow cooker I am trying Leah’s recipe out next time I need to make chili).

The roasted red peppers and poblano chiles add a sweet flavor. This version is vegetarian but you could throw in ground beef, turkey, pork..whatever you have a taste for.

10 minutes is all it takes to roast these peppers for Quinoa Chili.

Quinoa Chili is perfect comfort food on a cold day!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: A group
• Cuisine: Chili

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Ingredients

• 1 (14.5 ounce) can fire-roasted diced tomatoes with chipotles, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 2 red bell peppers
• 2 poblano chiles
• 4 teaspoons olive oil
• 1 cup 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
• Salt to taste

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Instructions

1. Preheat broiler.
2. Cut peppers and chiles in half lengthwise, discarding seeds and membranes.
3. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand.
4. Broil 10 minutes or until blackened. Place in paper bag and fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
5. Heat a large pot over medium-high heat. Add oil to pan stirring to coat. Add onion and garlic and sauté 4 minutes.
6. 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 15 minutes or until quinoa is tender.
7. Serve with cheese, chives, sour cream and some tortilla chips.

Tomorrow is Friday–see you then! 🙂

What is your favorite chili recipe?Have you tried anything unique or different in your chili? Share it below in the comments section.

 Linked up at Brassy Apple Blog Link Party.