February 7, 2014

Quinoa and Roasted Pepper Chili

What's better than this vegan, protein-rich quinoa chili to enjoy on a cold & dull rainy day! Low fat, low calories, cholesterol free; with a toast on the side, this is one guilt-free food that you can go on & on! Besides being loaded with lots of vegetables, this recipe also has shelled edamame which significantly helps in increasing the protein content of this chili!

Roasted bell pepper, chiles and tomatoes adds a great smoky flavor. This chili is rightly spiced for adults, but for kids you might have to reduce the chilli powder by half. A brilliant to-go meal (just heat & eat type!) and very satisfying too; Can be easily made in large quantities to feed a large, hungry crowd.

This valentine's day, make this heart-healthy ❤ quinoa chili ❤ and show your loved ones that you care!!

Basic Info
Complexity - Medium
Prep time - 25 mins
Cook time - 25 mins
Serves - 8-10


1 cup uncooked Quinoa, rinsed

1 red bell pepper
1 green bell pepper
2 serrano chile, de-seeded, poblano chiles are okay too!

1 medium onion, chopped
3 cloves garlic, minced
1 zucchini, cubed
3 medium carrots, cubed
2 medium potatoes, cubed
1 big sweet potato / yam, cubed
6-8 stalks of broccoli, chopped
4 medium tomatoes, chopped
1 cup oven-roasted tomatoes
1.5 cups shelled edamame

1 tsp cumin powder
1/2 tbsp chilli powder
1/2 tsp smoked paprika powder
3/4 tsp coriander powder
1/2 tsp sugar
1/2 tsp freshly ground pepper

3 cups vegetable broth
2 tbsp olive oil

Preheat broiler. Cut the bell peppers and chiles in half, lengthwise. Discard seeds and membranes. Place halves, skin sides up on a baking sheet. Broil for 10 minutes or until the skin is blackened. Place blackened chile & peppers in a paper bag and fold to close tightly. Let stand & sweat for 10 mins. Peel the skin and coarsely chop.

Heat a large sauce-pan / dutch-oven over medium-high heat. 

Add olive oil to pan. Add onion and sauté for 5 minutes or until onion is soft. Add garlic, zucchini and saute for 4 mins. Add fresh tomatoes, chili powder, cumin powder, paprika, coriander powder, sugar, pepper powder and sauté for 3 mins. Add roasted peppers and chiles, roasted tomatoes, remaining vegetables, quinoa, vegetable broth, salt and bring to a boil.

Reduce heat to medium-low, cover and simmer for 20 minutes or until quinoa is tender.

Serve hot & enjoy!