This hearty chili is perfect for those cold nights, and it doesn’t contain too much heat.
- 2 red bell peppers, halved
- 2 poblano chiles, halved
- 4 tsp EVOO
- 3 cups chopped zucchini
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 cup low-sodium vegetable juice
- 1/2 cup water
- 8 oz. shredded rotisserie chicken breast
- 1/3 cup uncooked quinoa, rinsed and drained
- 1 tbsp minced chipotle chiles in adobo sauce
- 1/2 tsp kosher salt
- 1 15 oz. can unsalted pinto beans, rinsed and drained
- 1 14.5-oz can unsalted fire-roasted diced tomatoes, undrained
- Preheat broiler to high.
- Discard seeds and membranes from bell peppers and poblanos. Place halves, skin sides up, on a foil-lined baking sheet; flatten. Broil 10 minutes or until blackened. Wrap in foil from pan; let stand 10 minutes. Peel and chop.
- Heat oil in a large Dutch oven over medium-high heat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté 30 seconds. Add bell peppers, chiles, juice, and remaining ingredients; bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Serves 4 (serving size: 1 1/2 cups).