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Roasted Vegetable Quinoa Chili

Roasted Vegetable Quinoa Chili

This Roasted Vegetable Quinoa Chili is a healthy take on comfort food!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 390kcal
Author: Ginnie

Ingredients

For Roasted Vegetables:

  • 4 cups cubed zucchini
  • 1 pint grape tomatoes (cut large tomatoes in half)
  • 1 poblano pepper
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon salt

For Chili:

  • 2 teaspoons extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 6 cups vegetable broth
  • 1 (29-ounce) can black beans, drained and rinsed
  • 1 (15.5-ounce) can pinto beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 1 cup quinoa, rinsed

For Serving:

  • Toppings of your choice, such as sour cream, cheese, olives, etc.

Instructions

  • Preheat oven to 425 degrees.

Prepare roasted vegetables:

  • Combine zucchini, grape tomatoes, and poblano on a baking sheet. Drizzle with olive oil and sprinkle with salt; mix to coat.
  • Roast vegetables for 15 minutes, then flip and continue cooking until browned and tender, about 10 minutes more.
  • Remove veggies from oven and transfer poblano to a ziplock bag; let rest until cool enough to handle.
  • Use a knife to scrape skin off poblano pepper, then remove stem and seeds. Chop pepper and set aside with roasted veggies.

Cook chili:

  • While veggies are roasting, 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 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 to 30 minutes.
  • Stir in roasted vegetables, then season to taste with salt.
  • Serve chili hot with your favorite toppings. Enjoy!

Notes

I like spicy food, so I don't think this chili is very hot. If you'd prefer a milder chili though, you can try a few things. Try cutting the chili powder in half and/or using regular diced tomatoes, instead of tomatoes with chilies. Poblano peppers add more flavor than heat, but you could use half a poblano or skip it all together if you're worried about it being too hot.
 

Nutrition

Calories: 390kcal
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