uinoa holds strong as one of our favorite ingredients for the healthy cook: a quick-cooking, gluten-free whole grain that’s also a good source of protein. Quinoa is ideal in soups and stews because the grains don’t soak up too much liquid. Here it adds body and texture to a smoky vegetarian chili. Chipotle chiles are jalapeños that have been dried and smoked. Start with 1 minced chile in about a tablespoon of the surrounding adobo sauce, then add more according to your heat preference.
How to Make It
Preheat broiler.
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.
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.
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CookL: CG
