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



  • 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


  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.

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