When my boys were very young, one day my wife added to the grocery list “lunch size paper bags”.
As my weekly grocery shopping first takes me to my local warehouse club and then to the grocery store, I looked for the bags at my first stop. Lucky for me, they had a package of them.
There were 200 bags in the package. I thought of how my young boys would soon be off to school packing their lunches in these bags. I also thought back to my childhood when I would occasionally decorate bags and make puppets out of them. My heart warmed thinking of sitting at the table with my family making puppets. I put a package in the cart knowing that I’d be buying more over the years.
I came home and after putting away the food I brought the package of bags to my wife. She started laughing, telling me she needed one bag and asking why I bought so many. I told her of my visions and she just shook her head.
My boys are mostly grown and looking back they never made a single puppet. They rarely packed their lunches and when they did, they used small cooler bags. I went looking for one of those long dormant bags for this recipe and couldn’t find a single one. It figures.
This vegetarian chili was very tasty.
The quinoa was also a warehouse sized purchase.
Roasting the peppers.
Since I couldn’t find one of the paper bags from the multi-pack, I used one that had sturdy decorative handles (all folded behind the bag). I think my wife was keeping it for some reason. Don’t tell her I used it to steam the peppers! Shhhhhh!
Scrape the skin off the peppers.
Cooking up the veggies.
Add the spices.
and the tomatoes.
Quinoa and Roasted Pepper Chili
Makes: Serves 4 (serving size: 1 1/2 cups)
- 2 red bell peppers
- 2 poblano chiles
- 4 teaspoons olive oil
- 3 cups chopped zucchini
- 1 1/2 cups 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
- 1/4 teaspoon kosher salt
- 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 cup low-sodium vegetable juice
1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. 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 20 minutes or until quinoa is tender.
258 calories 6.3 g fat 0.9 g satfat 3.6 g monofat 1.2 g polyfat 9.7 g protein 42.1 g carbohydrate 9.8 g fiber 0.0 mg cholesterol 3.7 mg iron 430 mg sodium 108 mg calcium