Chicken, Quinoa, and Roasted Pepper Chili

This hearty chili is perfect for those cold nights, and it doesn’t contain too much heat.

Chicken, Quinoa and Roasted Pepper Chili.jpg


  • 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


  1. Preheat broiler to high.
  2. 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.
  3. 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).

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