Did you know that February 26 is National Chili Day? Probably not, unless you are a true chili fanatic.
I read about this special holiday somewhere, and I thought it would be fun to come up with a recipe to honor such a wonderful day. 😉 Chili is the perfect comfort food, and this winter, I’ll take all the rich, warming meals I can get.
My Roasted Vegetable Quinoa Chili is a delicious vegan meal in a bowl, and it’s just the right thing to satisfy you up on a freezing cold day!
Are you getting sick of quinoa recipes around here? I hope not! I can never get enough quinoa and cook at least one meal a week with it, so of course, I had to include it in my chili.
In addition to my favorite grain, this Roasted Vegetable Quinoa Chili is filled fresh veggies. Roasting the vegetables concentrates their flavor, and their caramelized, slightly sweet taste is a great counterpoint to the piquant spices.
A word about the spices. I love spicy food … usually, the spicier the better. I seasoned this chili with a roasted poblano pepper, plenty of chili powder, and tomatoes with green chilies. To me, it is pretty mild. If you’re worried about it being too spicy though, there are a couple things you can do. Cutting the chili powder in half and using regular diced tomatoes, instead of tomatoes with chilies, are your best options. Poblano peppers add a lot of flavor and are not very spicy. So keep that, unless you are completely averse to any and all heat!
All of these flavors come together to produce a pretty darn good bowl of chili, if I do say so myself! Give this Roasted Vegetable Quinoa Chili a try on National Chili Day or anytime you’re craving a warm, filling, one bowl meal!
- 1 poblano pepper
- 2 tsp. extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced or pressed
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 6 cups vegetable broth
- 1 (29-oz.) can black beans, drained and rinsed
- 1 (15.5-oz.) can pinto beans, drained and rinsed
- 1 (14.5-oz.) can diced tomatoes with green chilies
- 1 cup quinoa, rinsed
- 4 cups cubed zucchini
- 1 pint grape tomatoes
- 2 tsp. extra virgin olive oil
- 1/2 tsp. salt
- Topping of your choice (sour cream, cheese, olives, etc.), optional
- Preheat oven to 425 degrees.
- Using a pair of tongs, hold poblano pepper over gas burner and cook until charred, rotating frequently.
- Place pepper in a ziplock bag or covered bowl. Let cool.
- Use a knife to scrape charred skin off pepper.
- Remove the stem and seeds from the pepper.
- Dice pepper and set aside.
- Heat olive oil over medium heat in a large pot.
- Saute onion in oil until tender.
- Add garlic, chili powder, cumin, oregano, and salt to onion; cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Stir poblano pepper, broth, beans, and diced tomatoes into onion mixture.
- Bring to a boil and then mix in quinoa.
- Reduce heat and simmer until quinoa is tender, about 25 - 30 minutes.
- While chili is cooking, combine zucchini, grape tomatoes, olive oil, and salt on a rimmed baking sheet.
- Roast vegetables until browned and tender, about 20 - 25 minutes, stirring halfway through.
- When quinoa is tender, stir in roasted vegetables.
- Simmer chili for a couple minutes, then season to taste with extra salt, if necessary.
- Serve chili with your choice of toppings. Enjoy!
If you do not have a gas stove, roast the chili in the oven instead.
I’m linking up with I Heart Naptime.