I’d been craving a good bowl of chili lately and wanted to make good use of all the delicious red bell peppers around. There’s just a little bit of heat to the dish, and it’s vegetarian. It doesn’t take long to prepare, and everyone here loved it.
2 red bell peppers
1 medium jalapeno, seeded and minced
1 large white onion, diced
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 tablespoon chili powder
salt and pepper, to taste
1 15 oz can black beans, rinsed and drained
1 15 oz can canneloni beans, rinsed and drained
1 15 oz can diced tomatoes (fire roasted if available)
1 15 oz can tomato sauce
1/2 cup uncooked quinoa, rinsed
1 cup water
Set the broiler to high and place a sheet of tin foil over a baking pan. Slice the red peppers into halves, best as you can removing seeds and the membranes. Lay the peppers, skin side up on the tin foil and place into the oven for about 10 minutes – until they are blackened. Let them cool for 10 minutes, then peel and chop.
In a large pot over medium heat, place the olive oil, onions, jalapeno and garlic. Saute for 5 minutes then add the cumin, chili powder, paprika, cayenne, salt and pepper. Next add the roasted peppers, diced tomatoes, tomato sauce, quinoa, and beans. Bring to a bowl, then reduce heat to low, cover and let simmer for 20-25 minutes until the quinoa is fully cooked.
Serves 4 large bowls. Feel free to top off with some shredded cheese, sour cream, or sliced avocado. Enjoy!