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Modern Vegetarian Chili

Step aside old-school fake-meat chili! This pot of goodness is filled with fresh vegetables, whole grain protein, powerful seasonings and real zest. It’s easy to make too, and takes just 45 minutes from countertop to bowl.

Serves 4, 1½ cups each
Nutritional Information
Calories 258
Total Fat 6.3 g
Satfat 0.9 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 9.7 g
Carbohydrate 42.1 g
Fiber 9.8 g
Cholesterol 0.0 mg
Iron 3.7 mg
Sodium 430 mg
Calcium 108 mg
Ingredients
2 red bell peppers
2 poblano chiles
4 teaspoons olive oil
3 cups chopped zucchini
1½ cups chopped onion
4 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon Spanish smoked paprika
½ cup water
⅓ cup uncooked quinoa, rinsed
¼ teaspoon sea salt
1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 cup low-sodium vegetable juice
Preparation
  1. Preheat broiler.
  2. Cut bell peppers and poblanos in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes or until the skin is blackened. Use tongs to place the peppers in a paper bag. Fold the bag tightly and allow the peppers to steam for 10 minutes, then peel away the skin and coarsely chop the meat.
  3. Heat a large Dutch oven over medium-high heat. Add oil and swirl to coat bottom. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika and sauté for 30 seconds. Add roasted peppers, ½ cup water, and remaining ingredients and bring to a boil. Reduce heat to medium-low, then cover and simmer for 20 minutes or until the quinoa is tender.

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