Carrot Logo

Quinoa and Roasted Pepper Chili

Print Recipe
Quinoa and Roasted Pepper Chili
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Meal Type Dinner, Lunch
Main Ingredient Salads
Secondary Category Gourmet
Prep Time 25 mintues
Cook Time 20 minutes
Servings
servings --- 1 1/2 cups
Ingredients
Meal Type Dinner, Lunch
Main Ingredient Salads
Secondary Category Gourmet
Prep Time 25 mintues
Cook Time 20 minutes
Servings
servings --- 1 1/2 cups
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. 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.
  2. 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.
Recipe Notes

400 Calorie Meal

One serving of entrée, and ¾ cup fat-free cottage cheese, and 6 whole raw almonds or 3 walnut halves.

500 Calorie Meal

One serving of entrée, and ¾ cup fat-free cottage cheese, ½ banana, or any fruit from the 50-calorie list, and 16 whole raw almonds or 8 walnut halves.

Share this Recipe

Tags: ,

Leave a Reply

  • (will not be published)